Butternut Squash Carrot Soup with Chicken Knaidelach

Heat the oil in a large stockpot and sauté the onion and garlic.
Add the carrots and squash and sauté for 10 minutes.
Add orange juice, water, honey, salt, and pepper. Bring to a boil and cook for approximately one hour on a low flame, until the vegetables are very soft.
Blend using a stick blender.

Meanwhile, mix together all the knaidelach ingredients, excluding the water.
Add the water and knead by hand until you have a smooth mixture. Chill the mixture for 30 minutes.
Fill a pot with salted water and bring to a boil. Form balls from the mixture and carefully drop into the boiling water.
Garnish soup with scallions, if desired.
Allow to cook for 15 minutes, until the balls rise to the top of the water. Remove from water and add to blended soup.

Photography: Daniel Lailah

Food Styling: Amit Farber

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