Skip To Content
Get Our Newsletter
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe

Butternut Squash Soup

This winter soup with a toasted-pine-nut garnish is the perfect first course for a holiday meal.

Related

Parve
Serves 6

3¾ pound butternut squash, (2 medium squash)
2 tablespoon olive oil
5 cup or more chicken bouillon or vegetable stock
1½ teaspoons minced jalapeno chili peppers, or ½ teaspoon cayenne pepper, optional
Salt to taste
A dash of sugar
Pinch of saffron threads
2 tablespoons toasted pine nuts

1) Peel, halve, seed and cut squash into thin slices for 1 cup. Cut remaining squash into 1½-inch cubes. Heat oil in a 4-quart heavy stockpot over medium heat. Add slices, cook and turn until lightly browned, about 8 minutes. Add remaining squash, stock and jalapeno or cayenne to pot, bring to a simmer and cook until is very tender, about 25 minutes. Puree squash in batches in blender or processor. Return to pot. Season to taste with salt and a dash of sugar. Can be prepared to this point one day ahead.

2) Bring soup to a simmer, thin with more stock if needed. Mix in saffron threads and simmer 2 minutes. Top with toasted pine nuts.

Note: Freeze 2 cups soup in a 1 qt. zip-lock bag. Press out air bubbles; lay flat in the freezer to stack several together.

Joan Kekst lives and cooks in Cleveland.

Engage

  • SHARE YOUR FEEDBACK

  • UPCOMING EVENT

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, and credit to Foward. Have questions? Please email us at help@forward.com.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.