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.
Yield: 4-6 servings
  • 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
  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.
Recipe from Bottom of the Pot
Recipe by Joanne Eats Well With Others at