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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
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 medium butternut squash, peeled and cubed
1 yellow onion, chopped finely
1 large green apple, chopped finely
3 tablespoons ground ginger paste (see note)
1/4 cup Gefen Olive Oil
4 cups Manischewitz Chicken Broth
1 can coconut milk
salt
pepper
dukkah
dried apple
pumpkin seeds
sage
In a large pot, add the finely diced onion and apple with the olive oil until lightly browned.
Pour in chicken stock, coconut cream, ginger paste, and butternut squash.
Bring to a boil, add salt and pepper.
Reduce to low after 15 minutes and cover with lid for another 30 minutes.
Blend until smooth and serve! Top with dukkah, pumpkin seeds, apple, and fresh sage.
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what is ground ginger paste?