Something very unexpected happened this year for the first time. Unlike every year when I looked forward to pumpkin season and making all kinds of pumpkin relate recipes, this year I could care less about it all. Instead, the one fall vegetable that I looked forward to was butternut squash. Perhaps, it’s the fact that nowadays there is pumpkin everything and somehow it has lost its charm for me. Not sure. But what I am sure about is my excitement over cooking with other fall squashes.

This ash is so hearty and comforting. A bowl is just the perfect meal. I hope you’ll enjoy it as much as we have been over here!

Butternut Squash Soup-8Small dice one of the onions and sauté in olive oil until translucent. Add 5 minced garlic cloves and 3/4 teaspoon of turmeric.
Butternut Squash Soup-2-2

Sauté for 2 to 3 minutes then add washed rice and split peas. Add broth plus 2 cups of water. Cover and bring to a simmer. Cook for 30 minutes on medium low.Butternut Squash Soup-3

Grate the second onion and mix with remaining minced garlic. Add 1/4 teaspoon turmeric and cinnamon. Season with salt and pepper and mix well. Add ground beef and massage until the ingredients are well incorporated and the meat becomes elastic.
Butternut Squash Soup-4

Make meatballs the size of hazelnuts.Butternut Squash Soup-5

Season broth with salt and pepper.  Gently add meatballs to the simmering pot. Continue cooking covered for 30 minutes longer. Butternut Squash Soup-6

Add rough chopped herbs. Mix well and continue cooking for 30 minutes longer. Butternut Squash Soup-7 Add cubed butternut squash and simmer on low for 1 hour longer.

Persian Pumpkin Soup-7

Finish soup by warming olive oil until warm. Turn off flame and add dried mint. Allow to infuse for 10 to 15 minutes. Add one teaspoon of the infused mint to each bowl of soup.

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Asheh Kadoo Halvai ~ Butternut Squash
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 medium onions
  • 6 garlic cloves
  • 1 lb ground beef
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • ½ cup split peas
  • ½ cup rice
  • 4 cups beef broth
  • 4 lb diced butternut squash
  • 2 cups parsley, packed
  • 2 cups cilantro, packed
  • 2 cups mint, packed
  • 2 cups chives, diced
  • salt & pepper
  • olive oil
Instructions
  1. Small dice one of the onions and sauté in olive oil until translucent. Add 5 minced garlic cloves and ¾ teaspoon of turmeric.
  2. Sauté for 2 to 3 minutes then add washed rice and split peas. Add broth plus 2 cups of water. Cover and bring to a simmer. Cook for 30 minutes on medium low.Grate the second onion and mix with remaining minced garlic. Add ¼ teaspoon turmeric and cinnamon. Season with salt and pepper and mix well. Add ground beef and massage until the ingredients are well incorporated and the meat becomes elastic.
  3. Make meatballs the size of hazelnuts.
  4. Season broth with salt and pepper. Gently add meatballs to the simmering pot. Continue cooking covered for 30 minutes longer.
  5. Add rough chopped herbs. Mix well and continue cooking for 30 minutes longer.
  6. Add cubed butternut squash and simmer on low for 1 hour longer.
  7. Finish soup by warming olive oil until warm. Turn off flame and add dried mint. Allow to infuse for 10 to 15 minutes. Add one teaspoon of the infused mint to each bowl of soup.

 

Please take a moment to see what other Persian Food Bloggers have created for this year’s Shabeh Yalda.

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