Recipe by Michal Frischman

Butternut Squash Garlic Soup

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Meat Meat
Easy Easy
10 Servings

No Allergens specified

This recipe is inspired by a great soup I had in a café recently. It was one of those hearty, warm, filling bites that had me craving it a few days later. That’s high praise in my book! It’s totally hearty enough to be a meal in a bowl, but if you don’t want it to be so heavy you can always add another cup or two of broth to thin it out. And don’t worry, you don’t taste the coconut, it just makes it creamy. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.


Butternut Squash Garlic Soup

  • 1 and 1/2 cups diced onion

  • 8 cups cubed butternut squash (or 2 24-ounce/680-gram bags frozen)

  • 5 cloves garlic, such as Mr. Dipz Peeled Garlic

  • 1 and 1/2 tablespoons salt (or to taste — depending on saltiness of the broth)

  • 4 cups Manischewitz Chicken or vegetable broth

  • 1 and 1/2 tablespoons honey

  • 3/4 cup coconut milk or other pareve milk

  • 1/2 cup Pereg Quinoa

  • 1 cup water

  • 1 and 1/2 cups shredded kale, arugula, or spinach



In a medium pot, place onion, squash, garlic, salt, and broth. Bring to a boil and lower to a simmer until vegetables are extremely tender, about an hour. Remove two cups of vegetables and blend the rest.


Stir in honey and coconut milk and taste for salt.


Add the two cups of squash back into the pot, along with the quinoa and water. Cover and simmer for an additional 17 minutes, or until quinoa is cooked.


Stir in greens five minutes before serving, or before reheating.


Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.

Butternut Squash Garlic Soup

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