Butternut Squash Garlic Soup

Michal Frischman Michal Frischman
Leave a review

This recipe is inspired by a great soup I had in a café recently. It was one of those hearty, warm, filling bites that had me craving it a few days later. That’s high praise in my book! It’s totally hearty enough to be a meal in a bowl, but if you don’t want it to be so heavy you can always add another cup or two of broth to thin it out. And don’t worry, you don’t taste the coconut, it just makes it creamy.

Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.

1h 30m 10
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Meat

Directions

  1. In a medium pot, place onion, squash, garlic, salt, and broth. Bring to a boil and lower to a simmer until vegetables are extremely tender, about an hour. Remove two cups of vegetables and blend the rest.

  2. Stir in honey and coconut milk and taste for salt.

  3. Add the two cups of squash back into the pot, along with the quinoa and water. Cover and simmer for an additional 17 minutes, or until quinoa is cooked.

  4. Stir in greens five minutes before serving, or before reheating.

Credits

Description:
Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui.
Photography by Hudi Greenberger.

Suggested Recipes

Explore

butternut squash greens hearty hearty soup meal in a bowl Michal Frischman squash squash soup Succos Succot Sukkos
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments