Two Tone Soup

 
  • Cooking and Prep: 1.5 h
  • Serves: 6
  • No Allergens

These soups are sure to warm up a cold winter night and each delicious on its own, but serving them together kicks it up a notch and is a simple way to add that "wow" to your Shabbos soup repertoire!

Recipe courtesy of Schick's Manor in Brooklyn, NY.

Ingredients (14)

Butternut Squash Soup

Roasted Garlic Potato Soup

Start Cooking

Butternut Squash Soup

  1. Peel squash, remove seeds and cut into chunks.

  2. In a 4 quart pot, sautee onions in oil until limp. Add squash and sautee for 10 minutes.

  3. Add all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.

  4. Puree soup until very smooth.

Roasted Garlic Potato Soup

  1. Preheat oven to 350°F. Remove loose skin from garlic head. Place whole head in small pan and drizzle with 1 tablespoon oil. Cover tightly and bake for 1 hour. Cool.

  2. In a 4 quart pot, saute onions in 2 tablespoons oil until limp.

  3. Peel garlic. Combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.

  4. Puree soup until very smooth.

Note:

To serve, pour 3/4 ladle of each soup, simultaneously into soup bowl.

The result: an even line to divide cream colored and orange soups.  

Tip:

To reheat soups, add minimal amounts of water. 

Credits

Photography and styling by Peri Photography 

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