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.
Peel squash, remove seeds and cut into chunks.
In a 4 quart pot, sautee onions in oil until limp. Add squash and sautee for 10 minutes.
Add all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.
Puree soup until very smooth.
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.
In a 4 quart pot, saute onions in 2 tablespoons oil until limp.
Peel garlic. Combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.
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.
Description:
Photography and styling by Peri Photography
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