Sukkot Harvest Recipes

The only traditional foods for Sukkot are kreplach (stuffed dumplings) and for some, stuffed cabbage. However, Sukkot meals are generally inspired from the harvest origin of the holiday (Festival of Ingathering), including fresh fruits and vegetables and other harvest-related ingredients. Of course, as on all Jewish holidays, challah is a must and chicken soup and kugels can be found on the table. Let’s embrace some harvest-related culinary creativity—here are some kosher fall recipes to add some excitement to your sukkah’s table!

Butternut Squash Soup

Perfect for the nippier days in your sukkah, wrap your hands around a warm mug of Butternut Squash Soup and watch the leaves fall. Adapted from Time: ~35 minutes. Makes 8 servings; 113 kcal per serving.


1 tablespoon olive oil 3/4 teaspoon sea salt 4 cups vegetable stock
1 medium onion, diced 1/4 teaspoon white pepper 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
3 cloves garlic, minced 1/2 teaspoon fresh or dried thyme leaves, finely chopped Fresh thyme sprigs, coconut cream (or heavy cream) for garnish
2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger) 1 medium butternut squash, peeled and cut into 1-inch cubes


  1. Heat a large pot over medium heat. Add the olive oil.
  2. Add the onion, garlic, ginger, salt and pepper, and thyme, and sauté until the onion is soft and transparent.
  3. Add the cubed butternut squash and toss in the onion mixture.
  4. Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
  5. Add the lid to the pot and bring to a boil over medium-high heat.
  6. Once the soup reaches a boil reduce heat to medium-low and simmer for about 20-30 minutes or until the butternut squash is very tender when you pierce it with a fork.
  7. Remove the soup from the heat and add the coconut milk.
  8. Puree with an immersion blender, or puree in batches in a regular counter-top blender.

Serve immediately with a garnish of coconut cream or yogurt, roasted pumpkin seeds or nutmeg.



Tzimmes is a traditional Jewish stew eaten on various festivals, but particularly during Pesach and Rosh Hashanah. Carrots and honey are found in all tzimmes recipes, but after that there may be sweet potatoes, apples, dried fruit (apricots, prunes, raisins) cinnamon, etc. Here is a simple recipe adapted from Time: ~60 minutes.


1 large onion, cut in half or quarter rounds ½ lb. sweet potato, cubed ½ cup honey
¼ cup oil 10 prunes, diced ½ tsp. cinnamon
1 lb. carrots, sliced in ½-inch rounds 1½ cups orange juice ½ tsp. salt


  1. Sauté the onion in the oil over medium heat for about 20 minutes.
  2. Add the rest of the ingredients and simmer for 1 hour, until vegetables are tender. Serve warm.

We hope these recipes bring you almost as much joy as the Festival of Booths. Chag sameach!

For more Sukkot articles, check out our Sukkah Building Guide and our post on the Four Species.

This post was written by MJTI Academic Dean Rabbi Dr. Vered Hillel.


Explore our blog:

A Plea for Humanity

The war in Ukraine has reached the two month mark. Rabbi Klayman reflects on the reasons why we must not let it become the “new normal.”

When Stuck Between a Rock and a Hard Place…

…step out in the promises of God! MJTI Registrar Rabbi Michael Hillel looks at this week’s parasha, Beshalach.

A Reflection on Divine Authority

Rabbi Michael Hillel shares recent insights from a study on Luke 20:1-8 and how Yeshua’s authority manifests across several Biblical narratives.

The Story Behind the Posner Menorah

Have you seen the iconic photo of a Hanukkah menorah defiantly in the window across from a Nazi flag? Dr. Stan Meyer shares its inspiring story.

Light Over Might

It can be difficult to examine the Hanukkah narrative to understand some of the more challenging elements. This week, Rabbi Saal takes a look.

Vayeshev: The Winding Road to Messiah

How are we supposed to feel in the face of betrayal and disappointment? Rabbi Elliot Klayman breaks down Parasha Vayeshev.

Favor Elevates Its Giver

This week’s parasha sees Jacob reuniting with his estranged brother. What can this unlikely reconciliation show us about our relationships today?

Vayeitzei: The Continuing Journey

The patriarchal narrative continues in this week’s parasha, Vayeitzei (Genesis 28:10 – 32:3). We find Jacob on his way tp Haran, seemingly in an attempt to get away from his justifiably-angry elder twin brother Esau, after Jacob had stolen Esau's blessing from their...

Sholem Asch: Introducing Jews to the Rabbi from Nazareth

November, 1880: Sholem Asch, the Jewish author, was born. Dr. Stan Meyer takes a look at his life and the impact he still has on our world today.

The Path Behind and the Road Ahead: A New Journey

The High Holidays are behind us for another year. We have travelled God’s way in those marathon weeks, and it may be tempting for us to settle back into a comfortable, mindless rhythm until Chanukah starts at the end of November. However, from shofar blowing and...

Pin It on Pinterest