Soup with the Simons: Butternut squash spinach soup {recipe review}

By | September 12, 2013

butternut-squash-spinach-soup-1.jpg

This is #3 in a series of recipes I’ve been testing and sharing from Pam Reiss’s first cookbook, Soup: A Kosher Collection. For more from Pam, check out Pam’s Kitchen. Next up: a giveaway! Stay tuned.

{Previously from Soup: A Kosher Collectioneasy aromatic pumpkin soup and tomato broth with julienned vegetables.}

By now, the question is no longer what I’ll be cooking to break a fast, but which soup and bread I’ll choose. At the end of a fast day, especially Yom Kippur, I prefer comfort food to bold flavors. This soup, which uses red lentils as its base and butternut squash and spinach as the main characters, perfectly fits the bill. It feels good and it tastes good — check and check.

Although I usually like my spinach with cheese, using it mildly in a soup is a nice change of pace. If you make it now, all you’ll have to do after Ne’ilah is wait a few minutes for it to warm up on the stove.

{In previous break-fast posts, we talked about vegetable pesto soupzucchini potato soup, gazpacho, sunflower zucchini quick bread and salad-stuffed pita pockets. All yum.}

Wishing you an easy and meaningful fast! Gmar tov, and see you on the other side.

Recipe at a glance:

  • Accessible ingredients? Yep.
  • Multiple steps required? Not really, though you do need to add the ingredients to the pot in different stages.
  • Left with lots of dirty dishes? A totally reasonable amount.
  • Taste worth the effort? Yes!
  • Make again? I can definitely see making this again this fall. Love it as a Friday night soup.


One year ago: Honey soy sauce dressing
Two years ago: Classic zucchini kugel


6 Comments

Cindy Kline on September 12, 2013 at 6:02 am.

Looks like a great soup. I’m definitely going to give it a try!

Reply

sara on September 12, 2013 at 10:18 am.

Do they have fresh spinach leaves that are free of bugs in Israel? What is it called and where can I get it?

Reply

Tali Simon on September 12, 2013 at 12:37 pm.

Yes! They’re called “alei tered” (literally, spinach leaves) and the packaging — with multiple hechsherim — says to soak them in soapy water for 3 minutes and rinse before use. My makolet carries them, so I would just ask at your local stores. It’s possible that you never noticed them there.

Reply

sara on September 12, 2013 at 5:43 pm.

what a comforting and tasty soup! i really enjoyed it

Reply

Naomi Rosenman on October 2, 2013 at 4:33 pm.

my kids don’t like chunky soup, do you think it would matter if I blended it?

Reply

Tali Simon on October 2, 2013 at 6:49 pm.

That should be fine.

Reply

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