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Recipes from Bubbie's Kitchen

Butternut Squash Sauerkraut Soup

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Prep time: 15 mins |Cook time: 45 mins | Total time: 65 mins | Serves: 4-6


  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups diced butternut squash
  • 2 cups diced sweet potatoes
  • 1 ½ tsp salt
  • ½ tsp ground black pepper
  • 3 cups vegetable broth
  • ½ cup milk (or nondairy alternative)
  • 2 tsp maple syrup
  • ¼ cup Bubbies Sauerkraut Brine

For Topping

  • Bubbies Sauerkraut, pomegranate arils, dill


    1. Add olive oil to a large pot over medium heat.
    2. Add onion and sauté for 5-8 minutes, until softened.
    3. Meanwhile, peel squash and remove seeds. Dice. Peel sweet potatoes and dice.
    4. Add garlic to pot and cook for additional 2-3 minutes.
    5. Add squash, potatoes, salt and pepper and continue cooking for 8-10 minutes, until the squash starts to soften.
    6. Add broth, milk, maple syrup and sauerkraut brine and increase heat to high.
    7. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until squash is tender.
    8. Carefully transfer soup to a heat-safe blender and blend until smooth and creamy.
    9. Serve topped with Bubbies sauerkraut, pomegranate and fresh dill.