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Winter Vegetable Soup


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Winter Vegetable Soup


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Winter Vegetable Soup

This is a flavorful, healthy soup that is easy to make. The soup freezes well and is filling and delicious; perfect for a cold winter day.


  • Prep Time : 10 min
  • Cook Time : 45 min
  • Ready Time : 55 min




  • 1 large onion
  • 1 large sweet potato
  • 1 large potato
  • 2 celery stalks
  • 1 parsnip
  • 2 leeks
  • 1 acorn squash
  • 1 large butternut squash
  • 2 carrots
  • 3 cloves garlic
  • 2 tablespoon oil
  • 1 tbsp +1 tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup of fresh dill
  • 6 cups chicken or vegetable stock
  • 6 cups of water


Coarsely chop vegetables.  Sautee onions in oil until onions start to brown.
Add stock, water and the rest of the ingredients to the pot.  Bring to a boil and let simmer for half an hour to forty five minutes until the vegetables are soft.  Puree with an immersion blender and serve.


As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.




10 Responses to Winter Vegetable Soup

  1. avatar says: Idebenone

    Whether you use fresh, frozen or leftover cooked vegetables you can turn them into a wonderful warming winter vegetable soup that’s perfect for lunch and costs very little.

  2. I have a question about this recipe–Does one peel the butternut squash?
    And, how does one peel an acorn squash (or is it just cut up whole? I have never used one in soup.)

  3. How does one prepare the acorn squash for this recipe? I have never used one in soup and assume it needs to be peeled…

  4. avatar says: Barbara

    Do you peel the potatoes too. This recipe sounds good, but the prep time is off. I don’t have a sous chef and it would take me at least 30 minutes to peel and cut the veggies.

    • yes the potatoes need to be peeled and some people may be faster than others at peeling/chopping :)

  5. avatar says: Marj F.

    I’ve made a variation of this soup over the years. Trader Joe’s usually has fresh butternut squash and squash w/parsnips, etc. already cut which makes it so less time consuming and easy!

  6. avatar says: Bea

    I agree with Barbara, prep time , way more than 10 minutes and I’m not slow.

  7. I would thing roasting the vegetables first would add another layer of flavor.

    • You can do that – I do it a lot but when i am short on time this works really well too

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