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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
Everyone needs a wonderful butternut squash soup for the fall, and this soup’s flavor profile is just perfect for the season. This new butternut squash soup has a wonderfully complex flavor combination, including sweet ingredients like apples, cinnamon, ginger, and cloves, and savory ingredients like onion, garlic, cumin, and olive oil.
1 large butternut squash, about 3 and 3/4 pounds
2 teaspoons extra-virgin olive oil
1 cup chopped yellow onion
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 Granny Smith apple, peeled and chopped
1/2 teaspoon ground nutmeg
1 teaspoon Gefen Ground Cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon Pereg Cumin
1/2 teaspoon ground ginger, such as Pereg
1/4 teaspoon ground cloves
3 cups Manischewitz Vegetable Broth or chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground Gefen Black Pepper
1/4 cup dairy or non-dairy sour cream
candied pecans
thinly sliced apples
pomegranate seeds
Preheat oven to 350 degrees Fahrenheit.
Place whole squash on a rimmed baking sheet and roast until tender and soft, about one hour and 15 minutes. Cool.
While squash cools, heat oil in a large pot over medium heat. Add onion, garlic and apple, and cook, covered, until onion is translucent and apple is tender, about five minutes. Add nutmeg, cinnamon, cardamom, cumin, ginger, and cloves and cook, stirring constantly, until fragrant, about one minute.
Halve cooked squash lengthwise, then scrape and discard seeds. Scoop out flesh and add to onion-apple mixture. Add broth, salt, and pepper and cook until heated through.
With an immersion blender or a food processor, puree soup until smooth.
Ladle warm soup into bowls and serve with a dollop of sour cream, candied pecans, thinly sliced apples, and pomegranate seeds.
Photography by Chay Berger
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