Recipe by Nitra Ladies Auxiliary

Two Tone Soup

Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets

Ingredients

Butternut Squash Soup

  • 2 medium butternut squash 

  • 2 tablespoons oil

  • 1 onion, diced

  • 2 cups Manischewitz Chicken Broth or other chicken stock or 2 cups water with 2 teaspoons consomme mix

  • 1 tablespoon salt

  • 1 teaspoon black pepper 

  • 4 cups water

Roasted Garlic Potato Soup

  • 1 head garlic

  • 3 tablespoons oil

  • 2 medium onions, diced 

  • 4 large potatoes, peeled & diced

Directions

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.

Tips:

To reheat soups, add minimal amounts of water. 

Notes:

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.  

Credits

Photography and styling by Peri Photography 

Two Tone Soup

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