I’ve started thinking more deeply about the meaning behind Rosh Hashanah AND how that relates to the symbolism behind the foods we eat for the holiday. Food and Judaism is obviously very connected for me – it’s one of the things I love about my culture and religion! I put a lot of thought into this dish in particular for the High Holidays, and I think it would make a great addition to anyone’s Rosh Hashanah celebrations, regardless of how you choose to celebrate!
Sweetness – from honey (of course, vegans can use vegan honey or another sweet syrup alternative like maple syrup) and apples – is a symbolic way to signify that the new year will be sweet. This recipe gains a wonderful subtle sweetness from fresh gala apples, roasted along with the butternut squash.
The other symbolic aspect of this recipe is the cayenne pepper. One part of the religious services on Rosh Hashanah is the blowing of the shofar. There are lots of interpretations of why the shofar is blown. One of my favorites is that it is a way to awaken you after a month of contemplation and remembrance over the month of Elul (the Hebrew month immediately preceding Rosh Hashanah). In this dish, the cayenne pepper is also a way to awaken you, especially in contrast to the sweetness of the apple.
Depending on how much awakening you’d like, I would try more of less of the cayenne pepper. The 1/4 tsp of cayenne pepper makes for a decently spicy soup, so keep that in mind when preparing this dish. This soup is also completely gluten free and kosher.
While this soup was made with Rosh Hashanah in mind, it’s also great for meal prepping because you can make it ahead and freeze individual portions of it. It’s a great fall dish, using both apples and butternut squash. I would love the hear how this recipe turns out for you and how you changed it to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Vegan Rosh Hashanah Roasted Butternut Squash & Apple Soup
Ingredients
Roasted Squash & Apples
- 1 butternut squash deseeded and chopped into 1 inch pieces
- 6 gala apples chopped into 1 inch pieces
- 2 tbsp olive oil
- dash of salt & sprinkle of pepper
Soup Ingredients
- 4 cups water
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp cayenne pepper more or less, to taste
Cashew Cream
- 1 cup cashews
- ½ cup water
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 4 tbsp vegetable broth or sub additional water
- ½ tbsp apple cider vinegar
- salt & pepper to taste
Instructions
- Preheat the oven to 425°F. Mix the butternut squash, apples, olive oil, salt, and pepper together.
- Add the apples and butternut squash to a parchment paper lined tray in a single layer (use 2 trays if needed). Place in the oven for 55 minutes, flipping the squash and apples after 20 minutes. If using 2 trays, switch which rack the trays are on after flipping.
- While the apples and squash are roasting, boil the cashews in water for 15 minutes. Drain and add to a blender with the rest of the ingredients. Blend under smooth and creamy. Set aside.
- Once the squash and apples finish roasting, add them to a blender in batches. Blend until smooth and fully combined. After each batch, pour into a pot until everything is blended.
- In the pot, add the rest of the soup ingredients. Heat over medium heat to bring to a simmer. Once at a simmer, let simmer uncovered for 10 minutes. Serve hot with cashew cream poured on top as desired.
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