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Adapted from Patrick O'Connell's Refined American Cuisine and a KosherEye favorite!


1/4 lb. butter or parve margarine
1 cup chopped onion
1 cup peeled, chopped rutabaga
1 cup peeled, chopped granny smith apples
1 cup chopped carrots
1 package or 12 ounces cooked and mashed butternut squash
1 cup chopped sweet potatoes
1 quart clear vegetable stock such as Imagine Brand
2 cups half and half or parve rice or soy milk
1/4-cup maple syrup
Salt/cayenne pepper to taste


Sauté all of the chopped vegetables in butter or margarine until onions are translucent.

Add the stock, butternut squash, apples and bring to boil.

Simmer about 25 minutes or until vegetable mixture appears tender and cooked. Puree with immersion blender.

Add maple syrup and half and half (or parve milk), salt and cayenne pepper to taste.

Bring to gentle simmer until heated through,  and serve.

Optional: Garnish with additional freshly peeled, chopped apples, walnuts, a sprinkle of cayenne pepper and nutmeg.


Yield: Serves 6 - 8

Parve or Dairy

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