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Squash Soup


1 tablespoon extra virgin olive oil

1 small yellow onion, diced (about 3/4 cup)

2 pounds chopped butternut squash (about 6 heaping cups)

3 small carrots, chopped (about 1 cup)

3-4 cups vegetable broth

2 cups apple cider or apple juice (do NOT use apple cider vinegar)

1/2 teaspoon curry powder

1/4 teaspoon cinnamon dash of nutmeg

1/2 cup pumpkin puree

2 tablespoons margarine

1 tablespoon brown sugar, more to taste salt to taste



Best soup served on the chilly nights in the sukkah! 1 In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently. 2 Add squash, carrots, vegetable broth, apple cider and spices. 3 Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, margarine and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth. 4 Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a sweeter flavor.