Persian Butternut Squash and Sweet Potato Soup

A Persian butternut squash and sweet potato soup made with warm fall spices and topped with a sprinkle of sumac to add the perfect savory note.

It’s officially the time of year where I make soup once a week. Can’t say the family is too happy about it (I did not marry or give birth to soup lovers) but I sure am!!

I actually made this the first week of September and my brother, who was over for dinner, was like….”Uh, seriously. You couldn’t wait a few more weeks?!?!”

To his point, it was 90 degrees at the time.

SORRY, NOT SORRY.

And NO I COULD NOT WAIT.

I’ve actually been dying to make this soup since I first got the Bottom of the Pot cookbook back in the spring, so really I’ve exercised an abundance of patience in waiting to make and post this.

It’s filled with warm fall spices, has butternut AND sweet potato in the mix, and is so velvety and creamy without any cream.

And lest you think it’s just a bowl full of sweetness, it gets a savory kick with a sprinkle of ground sumac just before serving. This adds the perfect tart/tangy flavor to offset all of the rich flavors. We ate this with savory apple cheddar buns that were unfortunately not good enough to make it to the blog but I think a really savory grilled cheese sandwich would be pretty perfect here.

Persian Butternut Squash and Sweet Potato Soup

 

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A Persian butternut squash and sweet potato soup made with warm fall spices and topped with a sprinkle of sumac to add the perfect savory note.

Yield: 4-6 servings

Ingredients

• 3 tbsp olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• kosher salt
• 1 medium butternut squash (about 2.75 lb), peeled, seeded, and chopped
• 1 sweet potato, peeled and chopped
• ½ tsp ground cinnamon
• ¾ tsp ground cumin
• ¼ tsp ground coriander
• black pepper, to taste
• pinch of ground saffron
• drizzle of maple syrup (optional)
• sumac, for serving

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and cook until tender and translucent, about 8 minutes. Stir in the garlic. Cook for another 2 minutes. Add in the squash, sweet potato, cinnamon, cumin, coriander, 2½ tsp salt, and freshly ground black pepper. Stir to combine and distribute the spices, then cook for 5 minutes, stirring frequently.
2. Add in 3½ cups water. Turn the heat up to high and bring to a boil. Add in the saffron. Reduce the heat to medium-low and simmer for 25 minutes or until the squash and sweet potato are fork tender and cooked through. Season to taste with salt and black pepper.
3. Transfer the soup to a blender and process until smooth. Season again with salt, black pepper, and maple syrup. Divide among serving bowls and top with a sprinkle of sumac before serving.

Notes

Recipe from Bottom of the Pot

3.5.3208