Recipe: Winter Squash Soup (In A Jar)

The Holiday of Sukkot is always a favorite in our home. The building of the Sukkah (temporary booth to dwell in during the Jewish holiday of Sukkot) in our backyard is especially fun for our kids to take part in, especially as the little ones bring out their own ‘tools’!

We often host celebratory meals in our Sukkah for our community, each year using a different theme of cuisine to add to the fun. From ‘Sushi in the Sukkah’ to ‘Salads in the Sukkah’ to ‘Shwarma in the Sukkah!’, it’s always a memorable event. This time, ‘Soup in the Sukkah’ won me over. After all, picture a cool autumn evening under palm branches sipping a cup of soup!

This winter squash soup is a family favorite and I believe is now a community favorite as well. To personalize and decorate these take home favors, I added a cute little oval tag and label that added the perfect detail. I love how the colors of the tags looked like autumn and matched the hues of the roasted squash soup. Soup in the Sukkah!

Chana’s Winter Squash Soup

• 2 Butternut squash, peeled and cut into 2″ pieces
• 2 bags of whole carrots, peeled and cut into 2″rounds
• 5 Yams, peelt and cut into 2″ pieces
• 5 Sweet potatoes , peeled and cut into 2″ pieces
• 1 tsp. chopped flat leaf parsley (optional)
• 1 tsp. chopped fresh thyme (optional)
• Extra virgin olive oil
• Celtic Sea Salt or Kosher Salt
• Freshly ground pepper

Prepare all vegetables and place in a large mixing bowl. Toss with olive oil and salt and pepper, evenly. (sorry, no measurements here but as long as the vegetables are nicely coated, it’ll be perfect!). (Add herbs if using). Place the vegetable on a parchment paper covered roasting pan or cookie sheet with a rim and bake at 425 degrees for 45 minutes to an hour, or until nicely roasted and edges are just starting to brown. Add all the vegetables into a stock pot and add water to cover plus an extra cup or two. Simmer for about 30 minutes. Using a hand blender or cuisinart, puree and blend the soup until smooth. Adjust seasoning with additional salt and pepper.

Serve hot in cute Weck jars with matching labels and tags!

Used In This Project:

• Circle Labels • I chose the “Filigree” style in Spice.
• Oval Tags • I chose the “Filigree” style in Spice.

More homemade gift ideas from Chana:

Fall Table Decor	Havdallah Spice Blend Favors	Autumn Wedding Tea Favors	Honey Cake Recipe

Shop Our Food/Craft Collection:

Food/Craft Labels Food/Craft Hang Tags Entire Food/Craft Collection

Chana Scop (92 Posts)

Chana is a proud wife and mother of eight living in Mill Valley, California. She is inspired by the colors and textures of every day life and loves sharing her creative ideas with her community. Chana writes DIY projects, crafts and recipes celebrating her Jewish faith and shlichus on her blog, Chana's Art Room and is the co-director of Chabad of Mill Valley with her husband, Rabbi Hillel Scop.