[cooked-sharing]

Grind saffron threads with a mortar and pestle to get 1/4 teaspoon ground saffron. Place the ground saffron in a small glass bowl. Add 2 tablespoons very hot (but not boiling) water. Stir, cover and set aside to steep.
Heat oil in a large pot over medium heat. Add onion; cook, stirring, until soft and translucent, 6 to 8 minutes. Add garlic; cook, stirring, for another 2 minutes. Add squash, sweet potato, cumin, salt, cinnamon, coriander and pepper. Stir to combine; cook, stirring occasionally, until fragrant, about 5 minutes.
Add 3 1/2 cups water to the pot; increase heat to high and bring to a boil. Reduce heat to medium-low and add the reserved saffron water. If there is saffron clinging to the side of the bowl, drizzle in a little more water, swish it around and add it to the pot. Stir to combine; cover and simmer until the squash and sweet potato are soft and cooked through, about 25 minutes. Taste the broth for seasoning and adjust as desired.
Transfer the soup to a blender and add maple syrup and orange blossom water, if using. (Start with 1 teaspoon maple syrup and just a drop or two of orange blossom water--and don't measure over the soup.) Puree until smooth (use caution when blending hot liquids). Taste and add more syrup and orange blossom water, if desired, but keep in mind the maple syrup and orange blossom water should not overwhelm the soup. Ladle into bowls and add desired toppings.
Source: Eating Well
Active time: 25 minutes
Total: 1 hour
Serving Size 6 servings
Servings 1
- Amount Per Serving
- Calories 175
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 188mg8%
- Potassium 7501mg215%
- Total Carbohydrate 291g97%
- Dietary Fiber 48g192%
- Sugars 64g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Grind saffron threads with a mortar and pestle to get 1/4 teaspoon ground saffron. Place the ground saffron in a small glass bowl. Add 2 tablespoons very hot (but not boiling) water. Stir, cover and set aside to steep.
Heat oil in a large pot over medium heat. Add onion; cook, stirring, until soft and translucent, 6 to 8 minutes. Add garlic; cook, stirring, for another 2 minutes. Add squash, sweet potato, cumin, salt, cinnamon, coriander and pepper. Stir to combine; cook, stirring occasionally, until fragrant, about 5 minutes.
Add 3 1/2 cups water to the pot; increase heat to high and bring to a boil. Reduce heat to medium-low and add the reserved saffron water. If there is saffron clinging to the side of the bowl, drizzle in a little more water, swish it around and add it to the pot. Stir to combine; cover and simmer until the squash and sweet potato are soft and cooked through, about 25 minutes. Taste the broth for seasoning and adjust as desired.
Transfer the soup to a blender and add maple syrup and orange blossom water, if using. (Start with 1 teaspoon maple syrup and just a drop or two of orange blossom water--and don't measure over the soup.) Puree until smooth (use caution when blending hot liquids). Taste and add more syrup and orange blossom water, if desired, but keep in mind the maple syrup and orange blossom water should not overwhelm the soup. Ladle into bowls and add desired toppings.
Let's Get Started
Here’s the best part: getting started is simple, fast and easy!
We’ll coordinate your medical supply needs with your doctor and insurance company to ensure you receive what you need, when you need it. It’s that easy!
Simply sign up today and we'll do the rest.
If you have any questions, you can always call 1-877-840-8218.