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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
This season-inspired soup takes delicious to the next level.
3 tablespoons oil, such as Gefen Canola Oil
2 medium onions, sliced into thin half rings
1 butternut squash, peeled, seeded, and cubed
2 zucchini, peeled and chunked
1 red pepper, peeled (optional) and chunked
1 potato, peeled and chunked
2 and 1/2 teaspoons salt
1 teaspoon Pereg Garlic Powder
1/4 teaspoon Pereg Ginger
1/4 teaspoon basil
1/8 teaspoon pepper
7 cups water
In a medium-sized pot, heat oil and sauté onions over low heat for 30 minutes or until golden. Remove from pot and set aside.
Sauté remaining vegetables over medium heat for 15 minutes, adding one tablespoon oil if necessary. Sprinkle in the spices and mix. Add water and bring to a boil. Lower flame to medium and cook for one hour.
Blend soup with an immersion blender. Stir in the caramelized onions and cook for an additional five minutes.
Photography by Chana Rivky Klein
www.thevoiceoflakewood.com
(732) 901-5746
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delicious!!