In this sunny, gorgeous weekend, I’m thrilled to join the group event Soup Saturday. This month our assignment was designed by Kathy from A Spoonful of Thyme, and she chose International Soups as the theme. I considered visiting my home country, but for some reason lately I’ve been absolutely mesmerized by all things Middle Eastern. Their spices, their sweets, their teas, they all fascinate me. After intense research, I went with a comforting butternut squash soup.
PERSIAN BUTTERNUT SQUASH SOUP
(adapted from The Saffron Tales)
for the soup:
2 tbsp sunflower oil
1 medium shallot, finely chopped
¼ tsp coriander seeds
¼ tsp cumin seeds
1 butternut squash, cut in chunks
2 dried limes
3 cups water
1 tablespoon butter
2 tablespoons yogurt
1 tbsp pomegranate molasses
salt and black pepper to taste
for topping:
Greek yogurt
pomegranate seeds (optional)
toasted sunflower seeds
Heat the sunflower oil in a large saucepan. Add the shallots and cook gently until soft and fragrant. Toast the coriander and cumin seeds in a small pan over low heat for a minute, then grind them with a pestle and mortar. Reserve. Add the butternut pieces to the pan with the sautéed shallot, then sprinkle the toasted ground spices, and stir well. Close with a lid and simmer for 5 minutes or so.
Pierce the dried limes with a fork a few times and add to the pan. Pour in the water, cover, and cook for around 20 minutes more, or until the squash is tender, easily pierced with a fork. Meanwhile, prepare the seed topping by toasting the sunflower seeds in a small pan for a few minutes. Transfer to a bowl to cool. When the squash is cooked, squeeze the dried limes against the side of the pan with a wooden spoon until they burst, releasing a lot of liquid. Remove the limes and discard them. Add the contents of the pan to a blender, and process until very smooth. With the blender running, add the butter, yogurt, and pomegranate molasses. Add salt and pepper, taste and adjust seasoning.
Ladle the soup into a bowl and top with yogurt, pomegranate seeds, and toasted sunflower seeds.
ENJOY!
to print the recipe, click here
Comments: This soup won my heart. I feel like hosting a dinner party simply to serve soup shots to my guests as they arrive, and this would be it. I find soup shots quite elegant, but of course they would be more appropriate on cold evenings, and those are ready to go into my rear view mirror. I am about to survive another winter, can you imagine the thrill of it? Anyway, this soup uses one unusual ingredient, dried lime. Together with celery root, dried limes will scare little kids and impressionable adults. But be brave, hold one by one in your hand, go at them with the fork, and once they simmer, they release the most amazing citric flavor. Trust me, you need to bring dried limes to your kitchen. And a mortar and pestle, while you’re at it. I normally would use a spice grinder, but adding the hot spices to the mortar while the smoke is still going up, then grinding them manually, is so rewarding! You catch the aromas as the spices grind, you can control how fine or coarse you want them. A perfect culinary experience.
If you’d like to see what other members of the Soup Saturday made for this month’s assignment, click on the link at the end of the post, I am looking forward to a tour around the globe in soup form…
ONE YEAR AGO: Walnut Cranberry Sourdough Bread
TWO YEARS AGO: Ottolenghi in Brazil?
THREE YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing
FOUR YEARS AGO: 2012 Fitness Report: P90X2
FIVE YEARS AGO: Caramelized Bananas
SIX YEARS AGO: Roasted Lemon Vinaigrette
SEVEN YEARS AGO: Whole Wheat Bread
This is gorgeous. Dried limes? I’m totally intrigued! I happen to have a butternut squash on the counter just looking for a reason to use it. Your soup is beautiful. Yes, I already said this, but… wow!
LikeLiked by 1 person
You NEEEEEEED THEM! 😉
LikeLike
It sounds as lovely as you said it was! Now that I’ve got the dried limes all ready to go, and I picked up a huge butternut squash at Costco this week, I’m definitely going to make this 😀😀😀 I can imagine the aromas already…..bliss…x
LikeLiked by 1 person
the soup is great, and by now I know you made it and even pumped it up a notch or two! 😉
LikeLiked by 1 person
It was very good!!!
LikeLiked by 1 person
This does sound like an elegant soup! I love the sound of the pomegranate molasses and the dried limes (which I’ve never used) – plus, that color is gorgeous.
LikeLiked by 1 person
It was my first time using dried limes too…. loved them!
LikeLike
I’m obsessed with Persian food- love it all. This sounds amazing!
LikeLiked by 1 person
you and me both!
LikeLiked by 1 person
The colour of this soup is so inviting! It gives me motivation to prepare this asap!
LikeLiked by 1 person
hard to beat that color… like a sunset on the plate!
LikeLike
This is just a wonderful combination of flavors! I have a butternut squash just waiting for this recipe. P~
LikeLiked by 1 person
The only bad thing about butternut squash… CUTTING IT. But when I find already cut at the grocery store, I am a happy camper
LikeLike
I know what you mean about being mesmerized. Middle Eastern dishes are so flavorful! I have never used a dried lime but since I just happen to have a few, I can put them to good use! Your soup looks so beautiful and the flavors….yum!
LikeLiked by 1 person
Oh, I hope you try it!
LikeLike
What a unique version of butternut squash soup…it sounds delightful!
LikeLiked by 1 person
I am craving a little bowl of it right now, actually… would be nice to make it again
LikeLike
I could do Soup Saturday every single day of the week! This soup looks so enticing and exotic, pass me a shot, will you? 😉
LikeLiked by 1 person
I definitely could make soup more often, but this year I’ve been better than in previous ones….
LikeLiked by 1 person
I can almost smell those freshly ground spices and taste that flavorful soup.
LikeLiked by 1 person
the smell of the spices was incredible! Loved grinding them manually….
LikeLike
What a delicious sounding soup with so many layers of flavor. Never heard of dried limes before and pomegranate molasses is an ingredient that I’ve only used once. Love cooking with new flavors and techniques. Your soup Saturday group sounds like fun.
LikeLiked by 1 person
You can join! let me know if you are interested….. we have events planned all the way to December this year
LikeLike
Next time I’m up in the big city I will have to get some dried limes and some pomegranate molasses, they’ll go so nicely with the butternut squash sitting on my counter looking for the meaning of life.
LikeLiked by 1 person
I often have veggies waiting for the meaning of life. I feel the same way sometimes, but then get busy 😉
LikeLike
Wow- this looks amazing!
LikeLiked by 1 person
thank you!!!!
LikeLike
What a beautiful looking soup!
LikeLiked by 1 person
Indeed… I loved the way it looked
LikeLike
I love toasting and grinding those two spices too, today for a huge pot of chili.
LikeLiked by 1 person
Pot of chili… hummmmmmm…… I wish I was enjoying some now…
LikeLike
I have dried limes though I have never known what to do with them. Thanks for this recipe. It’s beautiful!
LikeLiked by 1 person
Now you know! 😉 I love when I find the perfect recipe to grab some of my exotic ingredients from the pantry. Makes me feel less guilty about those impulse buys, you know…
LikeLike
que sopa maravilhosa! tenho que achar esse dry lime pra comprar. obrigada! :-*
LikeLike