- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
6-8 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
When sending someone the gift of food, whether for a new baby, a simchah, or for any reason at all, keep it simple, keep it fresh, keep it simply beautiful. Be creative with using eco-friendly packaging that is so on trend now— it’s the perfect way to present your homemade meal that will be appetizing even before they open the box! With some chicken stock on hand—whether homemade or store-bought—you can have this smooth, velvety soup ready to pack up in no time.
3 butternut squash, halved
2 to 3 tablespoons Tuscanini Olive Oil
2 onions, diced
7 to 8 cups chicken or vegetable stock such as Manischewitz
salt, to taste
ground black pepper, to taste
3 cups bread (gluten-free, if desired), sliced, cut into cubes with the crusts on, or tear pieces for a rustic look
1/4 cup Tuscanini Olive Oil
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme or your favorite herb (optional)
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet lined with parchment paper.
Remove the seeds from the halved squash and place skin-side up on the baking sheet. Roast until fork tender, approximately 30 minutes. Let cool. Remove the skin and cut into cubes.
In an eight-quart pot, heat olive oil, enough to cover the bottom of the pot. Add the onions and sauté until golden, five to seven minutes, stirring frequently.
Add the squash to the sautéed onions and enough chicken stock to cover. Bring to a boil and simmer for 10 minutes. Let cool.
Using an immersion blender, puree the soup until smooth. Season with salt and pepper, to taste. Serve hot and top with homemade croutons (recipe follows).
Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine the bread, olive oil and garlic powder or herb, if using. Toss well to evenly coat.
Spread the bread cubes out on a sheet pan. Bake for 10 minutes or until slightly brown and crisp.
How Would You
Rate this recipe?
Please log in to rate
Reviews