Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
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?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Can i use a different type of apple?
Sure
Can I omit the cumin?
You can, but I’d suggest just using less if you’re not a fan of cumin. I don’t love the smell, but it adds great flavor without tasting or smelling cumin-y at all.
What can I top with when serving?
I’d recommend roasted nuts, seeds, sourdough croutons, or fresh herbs, such as cilantro.