Name: Caspian Butternut Squash, Bulgur & Wild Orange Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Servings: 6
Cuisine: Italian
Ingredients: 1 teaspoon freshly ground black pepper; 1 teaspoon sugar; 4 cups vegetable stock or water; ½ cup rice flour* diluted in 2 cups water; ½ teaspoon ground cumin; 1 fresh hot green chili, chopped or ¼ teaspoon cayenne; ½ teaspoon cinnamon; 1 cup bulgur rinsed in a fine-mesh colander and soaked in 1 cup milk or almond milk for 40 minutes; ½ teaspoon cooking rose water (optional); ½ cup chives, chopped, or 6 sage leaves; 2 tablespoons vegetable oil, butter or ghee; 1 onion, peeled and thinly sliced; 1 cup Seville orange juice* or 1 cup orange juice mixed with ¼ cup lime juice; 2 teaspoons salt; 1 cup walnuts, ground; 2 pounds butternut squash, peeled and cut into 1-inch cubes (4 cups)

Preparation info

Servings:
6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

This soup, very popular in the Caspian Sea region, is also popular in Italy, where sage is used to replace the parsley, and Parmesan cheese is used in lieu of bulgur. It is also found throughout Uzbekistan.

Ingredients

2 tablespoons vegetable oil, butter or ghee
1 onion, peeled and thinly sliced
1

Method

Heat the oil in a medium-sized pot, over medium heat. Add the onion and stir-fry for 10 minutes until translucent. Add the chili, butternut squash and walnuts and stir-fry for 1 minute.
Add 4 cups vegetable stock. Bring to a boil. Partially cover and simmer over medium

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Ingredients

Method

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