Butternut Squash Soup for Rosh Hashanah

Rosh Hashanah is a time for family gatherings and festive meals. One traditional dish that embodies the warmth and sweetness of the holiday is Butternut Squash Soup. This soup is not only delicious but also symbolizes prosperity and good fortune for the coming year.

Butternut squash soup is a creamy, comforting dish made primarily from pumpkin flesh. This soup is usually made by roasting or boiling the pumpkin to soften the flesh and then pureeing it to create a smooth texture. Adding ingredients such as onions, garlic and carrots intensifies the flavor of the soup, while herbs and spices such as thyme, sage and nutmeg add a layer of warmth and aroma to the soup.

When we make pumpkin soup, we begin by peeling, seeding and cubing the pumpkin. You can roast the pumpkin cubes in the oven to caramelize their natural sugars. The roasted pumpkin is then mixed with sauteed onions, garlic and other vegetables, as well as vegetable stock. Simmer it until all the ingredients are tender, then mash it until smooth. You can also add cream or coconut milk for extra richness and silky consistency.

What are the Benefits of Butternut Squash Soup?

Butternut squash soup is an attractive dish for many people. One of its main advantages is that it is very nutritious. Pumpkin is rich in vitamins and minerals, especially vitamins A and C. Vitamin A, in the form of carotenoids, is essential for good vision, immune function and skin health. Vitamin C is a powerful antioxidant that helps protect the body from free radicals, strengthens the immune system, and promotes collagen production, which is essential for healthy skin and joints. Additionally, pumpkin contains dietary fiber, which aids in digestion and maintains healthy cholesterol levels.

Another significant advantage of Butternut squash soup is that it is suitable for all kinds of people. For vegans, vegetable broth and coconut milk can be used to create a completely plant-based soup. For those looking to add protein, add toppings like Greek yogurt or crumbled bacon. The basic flavor of the soup is light and slightly sweet and can be simply customized with herbs, spices and other vegetables.

Welcome To My Kitchen! Let’s Make Butternut Squash Soup!

Step 1:

Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat, then spread the squash out in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and starting to caramelize.

Step 2:

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and cook for another minute, until fragrant.

Step 3:

Add the roasted butternut squash to the pot along with the vegetable broth and apple cider. Stir in the ground cinnamon and ground nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld together.

Step 4:

Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pot and stir in the coconut milk or heavy cream, if using. Season with salt and pepper to taste. Heat through for another 2-3 minutes.

This Butternut Squash Soup is a wonderful addition to your Rosh Hashanah menu. Its creamy texture and sweet, aromatic flavors make it a perfect starter for your holiday meal. Serve it with a garnish of fresh parsley or chives for a touch of color and enjoy the warmth and comfort it brings to your table. Wishing you a sweet and prosperous New Year!