Butternut Apple Soup

By Zakah Glaser

Meat/Dairy Pareve

Time 30-60 Minutes

Difficulty Easy

Health & Allergies Vegan, Dairy-Free

Ingredients

1 onion, diced
2 butternut squash, peeled and cut in chunks
2 apples, diced
2 C. vegetable broth (Imagine Soup)
2 C. water
1/8 tsp. ground thyme
I tsp. salt
Dash of black pepper
I C. unsweetened soy milk

Directions

Sauté onion until golden. Add squash, apples, broth, water, and seasonings. Bring to a boil. Reduce heat to low and simmer for 45 minutes, covered, until squash is tender. Puree soup until smooth. Return to low heat and stir in soy milk.

By Zakah Glaser

Zakah Glaser is associate director of Soveya and is a Certified Nutrition, Wellness, and Weight Management Consultant. She offers weight-loss coaching to people struggling with overeating and is a sought-after speaker for women’s groups about the Torah perspective on health and nutrition. The recipes are all from Soveya's Incredibly Easy and Healthy Cookbook which features 300 no sugar and no flour recipes.

Note: All processed foods used for kosher cooking must bear kosher certification, leafy greens and other veggies must be checked for infestations, and all cooking must be done on kosher utensils, with meat and dairy kept separate.