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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
Weeknight cooking should be wholesome, healthy, and quick, and yet still delicious and pleasing to all senses. That is the key to staying full, helping kids expand their palates, and making daily cooking less tiresome.
I double recipes like these and freeze half for another weeknight.
1 medium butternut squash
2 tablespoons extra-virgin olive oil
2 small leeks, sliced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
4 to 6 cups Manischewitz Vegetable or chicken broth
1 teaspoon pumpkin pie spice mix
1 teaspoon kosher salt
2 tablespoons maple syrup
pinch of crushed red pepper
1/2 cup orange juice
1/2 cup white wine, such as Tuscanini Cooking Wine
coconut cream, for garnish (optional)
fresh chopped parsley, for garnish (optional)
Preheat oven to 400 degrees Fahrenheit.
Place whole squash on an oven-safe baking dish and roast for an hour, or until a knife pokes through skin easily. Let cool.
Heat oil in a large soup pot over medium heat. Add leeks and cook for about four minutes, or until lightly browned. While leeks are cooking, cut squash in half lengthwise, then scoop out and discard seeds. Scoop out flesh and add to pot with leeks. Add garlic and cook for two minutes.
Add four cups broth, pumpkin pie spice, salt, maple syrup, crushed red pepper, orange juice, and wine and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
Use an immersion blender to blend until smooth. Rewarm before serving, adding more broth to thin, if needed. Garnish with coconut cream and parsley.
Photo and Styling by Chay Berger
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