Butternut Squash Soup
Slow cooking food enhances all flavors without any hard work, just throw all your ingredients into the pot and come home to this hearty, filling one pot meal.
Preparation and Cooking time: 6 hours (slow cooker)
Level of Difficulty: Easy
Kashrut Type: Meat
INGREDIENTS
Recipe yields 4-6 portions
1 medium-sized butternut squash, peeled and cut into chunks
1 cup sliced onion
3 cloves garlic
2 parsnips, peeled and cut into chunks
2 carrots, peeled and cut into chunks
2 teaspoons kosher salt
Pinch of black pepper
1 – 2 pounds boneless flanken, second-cut brisket, or chuck roast
3+ cups water or Manischewitz Vegetable Broth
1 teaspoon ground ginger (optional)
2 teaspoons chipotle chile pepper (optional)
½ teaspoon nutmeg (optional)
PREPARATION
1. Combine all ingredients in slow cooker, adding just enough water or broth to cover. Cook on low setting for 6 to 8 hours.
2. Remove meat from pot, if using. Cut into chunks or shred. Set aside.
3. Use an immersion blender to blend soup to a smooth consistency.
4. Ladle soup into bowls, top with meat, and serve as is or with a slice of bread.
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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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