Fall is my favorite time of the year and nothing says autumn like a warm and comforting bowl of butternut squash soup. This hearty soup is the perfect addition to your Sukkos menu and is sure to warm up those chilly nights.
Made with lamb or beef bones, juicy butternut squash, sweet carrots, tender leeks, fragrant garlic, and just the right amount of seasonings, this soup is a delicious and easy way to add some festiveness to your Sukkos celebration. Whether you’re serving this soup as a starter or a full meal, it’s sure to be a hit with everyone at the table.
So, if you’re looking to add some extra warmth and comfort to your Sukkos celebration, give this butternut squash soup recipe a try. I promise you won’t be disappointed!
Hearty butternut squash soup
Warm up with a comforting bowl of butternut squash soup. Made with lamb or beef bones, butternut squash, carrots, leeks, garlic, and seasonings, this easy and delicious soup is sure to become a new family favorite.
Servings
6
Ingredients
- ½ lb lamb or beef bones
- 1 medium onion, diced
- 1 butternut squash (about 3 lbs), peeled and diced
- 2 carrots, peeled and diced
- 2 leeks, chopped
- 4 cloves garlic
- 2 tsp salt
- ½ tsp black pepper
- 2 Tbsp avocado oil
Instructions
- In a large pot, heat the oil over medium heat.
- Add the onions and sauté for 5 minutes, until softened.
- Add the lamb or beef bones and cook for 30 minutes, until browned.
- Add the rest of the ingredients and cook for 10 minutes, then add 6 cups of water.
- Lower the heat and let the soup simmer for 1-1.5 hours, or until the butternut squash is tender.
- Remove the meat from the pot and blend the remaining soup with an immersion blender.
- Add the meat back to the pot and serve hot.
Notes
Storing and Freezing Instructions: The soup can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely and then transfer to a freezer-safe container. When ready to eat, defrost in the refrigerator overnight and reheat on the stove until heated through.
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