Follow these steps for perfect results
olive oil
onion
chopped
garlic cloves
mashed and chopped
jalapeno pepper
sliced in rings
carrot
sliced in rings
celery rib
diced
butternut squash
tomatoes
canned, drained, finely chopped
chicken broth
garbanzo beans
cooked
lemon
juice of
basil
coriander
finely crushed
cumin
freshly ground
turmeric
cinnamon
ground
ginger
ground
paprika
sweet
saffron
Heat olive oil in a large pot over medium heat.
Sauté chopped onion and mashed garlic until softened.
Add sliced jalapeno pepper, carrot rings, and diced celery to the pot.
If using fresh butternut squash, add it to the pot with the other vegetables. Otherwise, wait until later.
Turn up the heat and quickly cook the vegetables for a few minutes.
Add canned tomatoes (drained and chopped), chicken broth, and cooked garbanzo beans to the pot.
If using frozen butternut squash, add it now.
Bring the soup to a simmer and cook for 20 minutes, or until the vegetables are tender.
Add basil, crushed coriander, ground cumin, turmeric, ground cinnamon, ground ginger, and sweet paprika to the soup.
Simmer for an additional 5-10 minutes to allow the flavors to meld.
Stir in the juice of one lemon.
Garnish with saffron threads before serving.
Serve hot with whole wheat bread.
Expert advice for the best results
Add a dollop of yogurt or sour cream for extra creaminess.
Adjust the amount of jalapeno pepper to your preferred level of spiciness.
For a richer flavor, use homemade chicken broth.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance and refrigerated.
Ladle soup into bowls and garnish with saffron and a drizzle of olive oil.
Serve with a side of crusty bread for dipping.
Offer a variety of toppings, such as chopped cilantro, yogurt, or a squeeze of lemon.
Pairs well with the spices and vegetables.
Discover the story behind this recipe
A staple dish often served during Ramadan and other festive occasions.
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