- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Easy
12 Servings
Allergens 
No Allergens specified
2 Hours, 45 Minutes
Diets
Outside, the autumn winds blow cold and the leaves swirl around, but indoors, the hot soup waits on the table, bubbling, and the steam wafts up to welcome you home.
1 pound butternut squash
3 large onions
3 large potatoes
3 stalks celery
6 carrots
3 zucchini
4 cloves garlic
12 cups water
salt
2 pounds chicken wings
3 marrow bones
pepper
Peel vegetables and cut into large chunks. Place vegetables and water in a large pot, and bring to a boil. Add salt and pepper. Cook for 45 minutes or until vegetables are tender.
Blend soup with hand blender or remove vegetables and puree in batches in food processor.
Return soup to pot. Add chicken wings and bones and cook for an additional hour and a half.
How Would You
Rate this recipe?
Please log in to rate
Delicious! Just made for a Shavous night meal and ended up eating a few bowls for supper! Personally, I like my soups a little thicker, so I would add a few more veggies to the soup for a thicker consistency.