Please enter the email you’re using for this account.
Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
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.
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
1 head garlic
3 tablespoons oil
2 medium onions, diced
4 large potatoes, peeled & diced
2 cups Manischewitz Chicken Broth or other chicken stock or water with 2 teaspoons consomme mix
4 cups water
1 teaspoon salt
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.
Photography and styling by Peri Photography
How Would You
Rate this recipe?
Please log in to rate
Reviews