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Meat
Easy
10-12 Servings
Allergens 
No Allergens specified
4 Hours
Diets
A tomato-based butternut squash soup? Not something I’ve ever tried before! But all I can say is “Wow!” This hearty soup has that undeniable umami element that’s usually so hard to come by on Pesach. Roasting the vegetables before cooking them lends an additional flavor burst that makes this recipe one I’ll definitely be adding to my regular rotation.
2 small butternut squash, peeled and cubed
6 ripe plum tomatoes, quartered
2 medium zucchini, peeled and sliced into 1-inch (2 and 1/2-centimeter) rounds
1/2 knob celery, peeled and cubed
2 medium carrots, sliced into chunks
2 large Spanish onions, sliced into wedges
3 cloves garlic, peeled
oil, such as Gefen Cottonseed Oil, for drizzling
2 pounds (910 grams) flanken
6 cups water
3 cups chicken soup
1/2 teaspoon Gefen Salt, plus more for sprinkling
1/2 teaspoon Pereg Pepper
1 teaspoon cumin (optional, but recommended)
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease two baking sheets lightly with oil.
Divide vegetables between the baking sheets. Drizzle generously with oil and sprinkle with salt, tossing veggies evenly to coat. Place baking sheets into the oven and roast vegetables for about 40–45 minutes, switching racks halfway through baking.
Remove from oven before the vegetables get brown and crisp. Allow to cool for about five minutes. Remove skins from tomato wedges; they should come off easily.
Place roasted veggies into a large pot along with the flanken, water, chicken soup, and spices. Bring to a boil, then lower the heat and simmer for about three hours, or until meat is very tender.
Remove the flanken from the pot and blend the soup using an immersion blender, until smooth and creamy. Shred the flanken using two forks and return the shredded meat to the soup. Serve hot.
Photography by Chay Berger. Food Prep by Leah Hamaoui.
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