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EatingWell
Persian-Style Butternut Squash Soup
Swap out your basic butternut squash soup for this fragrant version that includes sweet potato and a medley of spices like cinnamon, cumin, coriander and saffron. A drizzle of maple syrup and a few drops of orange water brighten the flavors, while a sprinkle of sumac adds a pop of color and a tangy edge. This healthy butternut squash soup would be a wonderful starter for your Thanksgiving meal.

Ingredients
Directions
Tips
Tips: Saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.
Tips
The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty-food shops and online.
Tips
To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Serving Size:
1 cup Per Serving:
175 calories; protein 2.5g; carbohydrates 29.1g; dietary fiber 4.8g; sugars 6.4g; fat 7g; saturated fat 1g; vitamin a iu 22431.3IU; vitamin c 39.2mg; folate 53.8mcg; calcium 108.9mg; iron 1.7mg; magnesium 71.5mg; potassium 750.1mg; sodium 188mg; thiamin 0.2mg; added sugar 1g.
Exchanges:
1 1/2 starch, 1 fat, 1/2 vegetable
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