Persian Butternut Squash & Saffron Soup سوپ کدو حلوایی و زعفران
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- čas přidán 28. 10. 2022
- A perfect food for the cooling weather and for soothing your chills is this Butternut Squash soup with a touch of saffron. You can make this recipe for just one person and enjoy it all week or for two and enjoy it several days, or you can double this recipe and feed a crowd. What makes it Persian? The turmeric and saffron, of course!
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Full recipe for Butternut Squash & Saffron Soup is in the first comment under this video.
0:00 Introduction - Jak na to + styl
Persian Butternut Squash and Saffron Soup Recipe
Makes: 4-6 servings
Ingredients:
2 lbs Butternut squash
4 oz White onion
2 Garlic cloves
6 cups Chicken stock (or broth)
1 tsp Turmeric
1 Tbsp Saffron solution (dissolve 1/4 tsp ground saffron in 4 tbsp of hot water and let brew for at least 5 minutes - this will make more than you need for this recipe)
Salt
White pepper
¼ tsp Cayenne pepper (optional)
Vegetable oil
Heavy cream (optional)
Crème fraiche or sour cream for serving (optional)
Toasted pistachios, pumpkin seeds and crushed dried Damascus Roses for garnish (optional)
Directions:
• Preheat oven to 400 degrees F.
• Peel squash, clean inside and empty seeds, then cut up into 1 inch cubes.
• Cut up onion into large pieces (1-2 inches).
• Peel and cut garlic cloves in half.
• In a large bowl, toss squash, onion, and garlic with vegetable oil, salt, pepper and turmeric to mix thoroughly.
• Spread on a sheet pan or roasting pan.
• Roast vegetables in the oven until edges become golden brown (between 35 to 50 minutes, depending on your oven).
• Move all roasted vegetables to a large pot with chicken stock/broth, cayenne pepper and saffron solution.
• Bring to a boil and immediately reduce temp to simmer.
• Simmer vegetable mix until very tender (about 13-15 minutes).
• Puree cooked vegetables with an immersion blender or in batches in a blender.
• Taste, season with more salt & pepper if needed, and adjust as needed.
Options at serving time:
• Top each serving with a tbsp of crème fraiche or sour cream thinned with milk.
• For garnish, sprinkle chopped pistachios, pumpkin seeds or crushed Damascus rose petals.
Variation:
• For a richer texture, you may add 1-2 tbsp of heavy cream to the soup and stir to incorporate thoroughly before serving.
Making this today with my 5 year old!! We’re so excited to try out this recipe and experience the joys of cooking as a family… wish us luck!!! 🙂🙃
I am a Korean who married with a Persian guy also My husband family name same as you :)
When I want to cook persian food, I always watch your recipes and it helps me a lots.
Thank you all the time Mr Bagheri
Please post many recipes in the future.
Thanks 😊
Thank you so much for such an amazing recipe, Ben! You are such an inspiration! Thank you!!!
amazing 🤩 looks so good 😊
I made it with walnut oil, and it didn’t need any cream at all. I was going to use olive oil, but I have discovered or been introduced to walnut oil
for a vegetable dishes by Morrocan friend.
This looks very good
it is great!
Acorn squash is sweet and in my opinion more flavorful as is
That looks amazing! Definitely on the list of things to try since we love butternut soups.
Thanks for this recipe, will try it soon. Could you do the Persian barley soup as well. Also, there are some wonderful regional dishes, like fish, seafood from southern Iran/Balochistan, as well as Azerbaijani foods.
Baluchy and Azery cuisines are both delicious!
Could you please do video for Sabzipolo ba Mahi? Now is the perfect time :)
already done
👍💜
We made this and it was amazing, beautiful and delicious. Tagged you in Instagram to show it off.