Break-fast squash soup

Fasting is hard for me and I prepare by spending days whittling down meals, drinking an excessive amount of water, and gobbling as many nuts as possible just before the fast begins. I then struggle at break-fasts because there’s few foods that feel good in my stomach. Even if vegan, the pre-requisite bagels and cream cheese, cakes, kugels, cookies, and more feel like poison darts shooting through my now parched mouth and queasy stomach. I prefer to end the fast with fresh pressed juices, soups, and other gentle foods that are digestible and energizing as I transition my body back to heavier foods. So, to add to my options, this year, I prepared a butternut squash soup that is incredible easy to prepare, has minimal ingredients, and is satiating and filling (i.e. good for the tummy). 

Butternut squash is so versatile and rich in flavor and texture, making this soup dense and delectable without needing many other ingredients.

Butternut Squash Soup

Ingredients
2-3 medium butternut squashes
1 large shallot or one medium onion, finely chopped
Olive oil
Salt and pepper to taste
3-5 cups vegetable broth
Handful of fresh sage leaves

Preparation

1. Sautée the shallot in approximately 1 tbsp olive oil on medium heat until soft and lightly browned.
2. Turn the oven to 400 degrees. Line a baking sheet with parchment paper. Place the squashes on it and cut holes for ventilation. Roast for approximately 45-60 minutes, or until a knife can easily be inserted.
3. When the squash is complete, remove from oven and let cool. Cut open and scoop out the seeds (you can save them for later and toast them). Add half of the squash to the onion mixture and 1/4 cup vegetable broth. Mix well and sauté for 3-5 minutes.
4. Remove from the squash pan and put into a blender. Add 3 cups vegetable broth and the remaining squash. Blend until smooth and add more broth as needed.
5. Return to the stovetop and warm gently and add broth or water, as needed, to keep from thickening too much. While doing so, in a separate small pan, on medium heat add 1/2-1 tbsp olive oil. Add sage leaves and fry until crispy brown.
6. Serve warm in bowls with sage pieces on top.

Yom Kippur Break-Fast Scottish Pea-Mint Soup

And here are  my other Yom Kippur recipes:

Scottish pea-mint soup

Kale-cucumber-apple juice

Neapolitan rice and vegetables 

And here are more of my soups from other holidays that would be delicious at break-fast, too:

Cheshvan mushroom bean soup

Tevet black-eyed peas soup

Av corn soup

Wishing you a meaningful and easy fast!

PS: The other thing at Yom Kippur that makes me queasy is kapparot with chickens, which is still practiced in some communities. Unfortunately, there is nothing humane about how the chickens are treated during this ritual and then slaughtered at the end. Learn from Shamayim how kapparot can be done without chickens and with money instead, as an act of life-giving, rather than life-taking.