Passover made from scratch
A soup where sweet and savory meet
Prep Time
30 minutes
oven Time
45 minutes
Serves
12
This thick, creamy butternut squash soup is a Passover favorite for all ages! It’s naturally dairy-free, full of warm, comforting flavors, and incredibly easy to make. You can prepare it using a slow cooker or roast the vegetables for extra depth and sweetness.
Since everything in this soup is made from scratch, you’ll be using the homemade almond milk and veggie consommé powder from your Building Blocks, along with whole, unprocessed ingredients. I make a large batch before Passover and freeze it in quart-size containers so it’s ready to go whenever needed.
Ingredients
- 6 lbs butternut squash (about 4 medium squash)
- 4 shallots (or 1 tsp shallot powder)
- 2 large onions
- 4 large apples
- 6 cups hot water
- 3 tsp veggie consommé powder (see how to make it here)
- 2 cups homemade almond milk (see how to make it here)
- Salt and pepper, to taste (if using)
- 1 tsp dried basil (optional)
- Turmeric powder or fresh turmeric, to taste
Steps
Method 1: Roasting (Recommended for Depth of Flavor)
1
Preheat oven to 400°F. Line a 12 x 17-inch baking sheet with aluminum foil and spray with oil.
2
Wash all vegetables well. No need to peel! The skins will slip right off after roasting.
3
Cut each butternut squash in half lengthwise, remove seeds, and place on the prepared baking sheet, cut-side down. Arrange the whole, unpeeled apples, shallots, and onions around them.
4
Roast for 35-45 minutes, or until the squash is fork-tender.
5
Once cooled, scoop out the butternut squash and slip the skins off the onions, shallots, and apples.
6
Combine all ingredients in an 8-quart slow cooker (or a large pot on the stovetop). Add broth, dried basil, turmeric, and salt and pepper (if using).
7
Blend with an immersion blender until smooth. Stir in the homemade almond milk.
Method 2: Roasting Slow Cooker (For Hands-Off Cooking)
1
Peel and chop the butternut squash, apples, onions, and shallots into large chunks.
2
Add everything except the almond milk to the slow cooker with the vegetable broth and spices.
3
Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are soft.
4
Blend with an immersion blender until smooth. Stir in the homemade almond milk.
Passover Prep Tip
I love making this soup before Passover because it freezes beautifully. I roast everything whole to save time, then blend the ingredients right in my slow cooker for a no-fuss, deeply flavorful soup.
It doesn’t get better than this! How do you like your butternut squash soup? Share in the comments!