This soup was what Brinn served with dinner last Monday. Oh, Monday dinners; always a special event. Somewhere along the line, someone decided that starting the week off with a good meal was just as important as ending it with one. Ever since, Monday’s table has been host to some particularly tasty spreads. On this particular Monday, the soup discussed here was joined by Chickpeas with Cilantro and Cumin and Seared Pork with Citrus and Chipotle; all nestled in on a bed of couscous. Wonderful.
The soup, however, deserves particular attention; hearty enough to be the cornerstone of the meal and only need a simple side of salad, possibly some bread to augment it. This was fantastic. There is a great deal of depth to the flavor, with the sweetness of the squash offset by the bitterness of the walnuts. There is even a floral note that comes from rose water. This recipe was only slightly modified from the book Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij….