- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
8-9 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
This soup’s velvety texture and delicious, sweet undertones make it the perfect winter companion. When I’m unwinding with dinner after a long day, this is one of my favorite comforting go-tos.
1 tablespoon Tuscanini Olive Oil
3 leeks (white parts only), chopped
1 large Japanese sweet or regular potato, cubed
1 Pink Lady apple, cubed
2 pounds (910 grams) fresh butternut squash cubes (about 5–6 cups)
6 cups water
1/2 teaspoon Pereg Cumin, or to taste
2–3 teaspoons Tuscanini Sea Salt
1/2 teaspoon pepper (optional)
Heat oil in a medium-sized pot. Add leeks; sauté over low heat until soft.
Add the sweet potato or potato, apple, and butternut squash cubes. Add water and spices. Bring soup to a rapid boil, then reduce heat to low and simmer for two hours.
Using an immersion blender, blend soup until smooth.
Styling and Photography by Sara Goldstein
How Would You
Rate this recipe?
Please log in to rate
What can I top with when serving?
I’d recommend roasted nuts, seeds, sourdough croutons, or fresh herbs, such as cilantro.