As a child, I LOVED those French onion soups served in those big crusty bread bowls. Drawing inspiration from this cherished memory, I present to you a delightful twist, my velvety butternut squash soup. I serve these in mini pumpkin-shaped challah rolls, which I showed how to make on the Kosher.com Instagram. A captivating starter for both Thanksgiving and Shabbat during the fall season.
1. In a large pot, add the finely diced onion and apple with the olive oil until lightly browned.
2. Pour in chicken stock, coconut cream, ginger paste, and butternut squash.
3. Bring to a boil, add salt and pepper.
4. Reduce to low after 15 minutes and cover with lid for another 30 minutes.
5. Blend until smooth and serve! Top with dukkah, pumpkin seeds, apple, and fresh sage.
Notes: Ginger paste can be made at home. Peel two ginger roots and roughly chop them. Add it to a food processor (or high-speed blender) and blend into a paste. Strain it through a sieve. Can be frozen.