The harvest holiday of Sukkot starts tonight and for the next 8 nights we will eat in our Sukkah (a temporary hut like structure, ours is on our porch). This holiday is by far my favorite of all on the Jewish calendar. I love to eat outside on chilly nights and my children (and I) get such a kick out of decorating the sukkah.

My other favorite park of Sukkot is making fall foods that will warm those dining in the sukkah! Soup is always on the menu. Tonight we will eat the Butternut Squash soup below. Tomorrow night I will make a Lentil and Roasted Garlic soup! Yum!

Roasted Butternut Squash and Caramelized Onion Soup

1 butternut squash, peeled and cubed

3 medium onions, sliced

1 tbs butter (can omit to make this vegan)

olive oil

thyme

salt and pepper

5 cups bouillon or vegetable broth (I used Rapunzel Sea Salt and Herbs)

Preheat oven to 450F. Toss the squash with olive oil and season with salt, pepper and a sprinkle of thyme. Roast in the oven for 30-40 minutes or until the edges are browning.

Meanwhile in a heavy bottomed pot or dutch oven heat butter (or substitute olive oil) and caramelize the onions. See instructions and pictures here.

When the squash is cooked, add it and the broth/bouillon to the pot of onions. Stir and simmer for 15 minutes. Use an immersion blender to puree the soup. Taste and adjust seasonings as needed.