Persian Style Butternut Squash Soup
Ingredients
- 4-5 saffron threads (see Tips)
- 2 tablespoons hot water
- 3 tablespoons olive oil
- 1 medium red onion, chopped
- 2 cloves garlic, chopped
- 1 medium butternut squash (about 2 3/4 pounds), peeled, seeded and cubed (1/2-inch)
- 1 large sweet potato (about 8 ounces), peeled and cubed (1/2-inch)
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ¼ teaspoon ground pepper
- 3 ½ cups water
- 1-2 teaspoons pure maple syrup
- A few drops orange blossom water (optional)
- Ground sumac for serving (see Tips)
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