top of page

Butternut Squash Soup

(by Eleanor May Blackburn)

2 - 3 T. olive or sunflower oil

1 large onion, chopped

1 medium butternut squash, peeled, seeded, and cubed

1 t. cumin

1 qt. vegetable stock

salt and pepper to taste

Heat oil in a large saucepan over medium heat, and fry the onion for a few minutes until softened.

Add butternut squash, and fry for 5 minutes.

Add cumin, stock, salt and pepper.

Simmer over medium-low heat for 25 minutes.

Carefully puree hot soup in a blender, and check for seasonings.

(Read A Squish A Day, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.


bottom of page