- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This soup is a definite keeper. It’s healthy, nutritious, and doubles easily — which you’ll need to do, to keep up with the family’s demands.
1 medium butternut squash
2 onions
2 carrots, sliced
1 parsnip, sliced
2 small turnips, diced
6-8 cloves garlic
3 tablespoons olive oil, divided
1/4 cup Manischewitz Honey
salt, to taste
pepper, to taste
6 cups Manischewitz Chicken Broth or other chicken broth
3 sprigs thyme
1 cup non-dairy creamer or Gefen Almond Milk
Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan or baking dish with Gefen Parchment or foil.
Slice butternut squash in half, and place face-down onto the baking sheet. Add one onion, carrots, parsnip, turnips, and garlic. Drizzle with two tablespoons olive oil and honey, and season with salt and pepper to taste. Roast for 40 minutes, or until caramelized.
Heat remaining tablespoon olive oil in a medium soup pot over medium heat. Add the second onion and cook until soft and translucent, about five minutes.
Add carrots, parsnips, turnips, and butternut squash and saute for three to five minutes. Add broth and simmer for 35 minutes over medium heat.
Add thyme, and simmer for another 10 minutes. Remove from heat and puree until smooth. Stir in creamer or almond milk. Serve hot.
How Would You
Rate this recipe?
Please log in to rate
Just delicious! I added stew meat to it so it became a meat honey roasted root vegetable soup!