Jewish Soups Recipes:

Butternut Squash Soup - Parve
source: The New Jewish Family Kitchen

Recipes Ingredients:

• 1 medium sweet potato
• 2 large Golden Delicious apples
• 3lbs. butternut squash
• 1 medium Vidalia onion
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 3 cups Imagine Organic No-Chicken Broth
• 1/3 cup dry white wine
• 2 tsp. grated fresh gingerroot
• 2 tsp. cumin
• 1/2 tsp freshly ground pepper
• 1/2 cup rice milk
• Croutons and paprika (optional)

Serves 8

Peel potato, apples, squash, and onion and cut into small chunks, keeping onion separated. Over medium heat in a large stock pot, sauté onion and garlic in oil until tender.

Add broth, wine, potato, apples, squash, and seasonings and mix well.  Reduce heat to medium-low and simmer for about 20 minutes, until the vegetables are fork-tender.  Remove from heat.

Place about a third of the mixture in a food processor with about a third of the rice milk.  Puree at low speed until creamy.  Transfer to a bowl.  Continued until all the soup has been pureed.

Return soup to a pot on low heat, stirring to blend, and adjust seasonings as needed.  If soup is too think, add more stock or water.  If desired, garnish with paprika-dusted croutons.

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