Winter Butternut Squash Soup

3 med onions sliced
4 garlic cloves chopped
1 medium butternut squash peeled and chopped
1 lg sweet potatoe peeled and chopped
1 apple peeled and chopped
2 carrots peeled and chopped
3 tbsp olive oil
1 tsp curry
3 tbsp brown sugar
4 to 6 cups water
with 2 tbsp chicken soup mix or
4 to 6 cups chicken broth
salt, pepper to taste

Cooking Instructions:
Saute onions and garlic in olive oil add brown sugar and stir. Add squash, sweet potatoe, carrots, and apple to pot. Saute 3 min. add water or chicken broth to cover. Add seasonings, cumin, salt, pepper. Bring to boil and then simmer for 30 min till vegetables are all soft. Then cool and put through blender. Adjust seasonings. If too thick you can add soy milk to thin.

Other Tips/Notes:
Soup freezes well and can be made pareve with pareve chicken soup. Also good for pesach.

submitted by:
Linda Rubenstein (

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