Butternut Squash Carrot Soup with Chicken Knaidelach

 

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• Cooking and Prep: 1 h 20 m
• Serves: 4
• Contains:

A deliciously different way to present the standard soup and knaidelach. This makes a great weekday meal-in-one.

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Ingredients (21)

Soup Ingredients

• 12 ounces (350 grams) butternut squash, cubed

• 4 carrots, cubed

• 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• pepper, to taste

• 2 tablespoons Gefen Honey

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  Gefen Pure Honey

• 3 tablespoons oil

• 1 onion, chopped

• 1 cup orange juice

• salt, to taste

• scallions for garnish, if desired

• 2 cups water

Knaidelach Ingredients

• 1 carrot, shredded finely

• 1 tablespoon cilantro (optional)

• 2 eggs

• 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• pepper, to taste

• 1/2 pound (230 grams) ground chicken

• 4 and 3/4 cups Yehuda Matzo Meal

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  Yehuda Matzos Matzo Meal

• salt, to taste

• 3 tablespoons Gefen Soy Sauce

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  Gefen Soy Sauce

• 1 cup boiling water

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Start Cooking

Prepare the Soup

1. Heat the oil in a large stockpot and sauté the onion and garlic.

2. Add the carrots and squash and sauté for 10 minutes.

3. 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.

4. Blend using a stick blender.

Prepare the Knaidelach

1. Meanwhile, mix together all the knaidelach ingredients, excluding the water.

2. Add the water and knead by hand until you have a smooth mixture. Chill the mixture for 30 minutes.

3. Fill a pot with salted water and bring to a boil. Form balls from the mixture and carefully drop into the boiling water.

4. Garnish soup with scallions, if desired.

5. Allow to cook for 15 minutes, until the balls rise to the top of the water. Remove from water and add to blended soup.

Credits

Photography: Daniel Lailah

Food Styling: Amit Farber