Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
Creamy butternut squash, carrots, and sweet potatoes blended together while leaving a nice amount in chunks. A delicious soup with an interesting flavor.
1 onion, chopped
1 medium butternut squash
1 loose carrot, chopped
1 sweet potato, chopped
1/2 can corn, drained and rinsed
6-8 cups water
1 tablespoon consomme
1/2 teaspoon cinnamon (optional)
1/2 teaspoon nutmeg (optional)
1/2 teaspoon salt
Place whole butternut squash in a warm oven for 20 minutes. This will make it easier to cut.
Meanwhile, sauté onion in a little bit of oil until transluscent. Throw in chopped carrots and chopped sweet potatoes. Cover the pot and let them sweat for about ten minutes.
Remove squash from oven. Peel and cut up into chunks. Add to pot.
Add water and bring to a boil. Add consomme, cinnamon, nutmeg, and salt. Lower the flame and let simmer until all veggies are soft.
Remove some veggie chunks (set aside) and blend the soup. Return the veggies and add corn. Bring soup back to desired temperature and enjoy!
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation