Butternut Squash Soup with Almond Milk + Walnuts

Name: Butternut Squash Soup with Almond Milk + Walnuts (Kui Osh-e Gilani)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: 2 tablespoons oil or ghee; ½ cup/100 g rice, soaked for 30 minutes, drained and rinsed; ½ teaspoon cinnamon; 4 cups/960 ml water mixed with 2 cups/480 ml almond milk, or cow’s (if non-vegan) milk; ½ cup/40 g ground walnuts; 2 lb/900 g peeled butternut squash or pumpkin cut into 1 inch/2.5cm cubes; 2 teaspoons fine sea salt; ¼ cup/30 g toasted pumpkin seeds/pepitas; 2 tablespoons chopped fresh dill weed; 1 tablespoon grape molasses or sugar; 1 tablespoon pomegranate molasses; ¼ cup/35 g pomegranate arils

Kui Osh-e Gilani

Preparation info

Serves:
6 to 8

Difficulty
Medium
Ready in
1 hr 35

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

½ cup/100 g rice, soaked for 30 minutes, drained and rinsed
2 tablespoons oil

Asia
Iran
Gluten-free
Vegetarian
Soup

Method

Heat the oil in a medium-sized heavy pot over medium-low heat. Add the butternut squash and stir-fry for 5 minutes. Add the salt, rice, and ground walnuts, and stir-fry for 1 minute.
Pour in the water and almond milk mixture, and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 50 to 55 minutes or until the butternut squash is