Sautéing the veggies intensifies their flavor in this soup. Blending half the soup is the trick to getting that creamed flavor and light texture without any added fat. Perfect with any parve or fleishig seudah.
Heat oil in a six-quart pot. Add onion, garlic, celery, carrots, and butternut squash. Sauté for 15 minutes over small/medium heat, stirring occasionally. Turn up the heat in the last few minutes.
Add potatoes, cabbage, and water mixed with chicken soup mix and flour. (Dissolve the flour in some of the water with a whisk.)
Bring soup to a boil. Lower heat and add herbs and salt and pepper. Cook for 45–50 minutes. Taste and adjust seasoning if necessary.
Remove half the soup and veggies to a large bowl. Blend the remainder of the soup.
Return the reserved soup to the pot. Add the hot sauce or cayenne pepper if desired. Garnish each portion with chives or parsley before serving.
This soup can be frozen. If freezing it, be sure that all potato pieces are blended, and that the carrot pieces are very small (you can cut them post-cooking).
Photography: Moishe Wulliger and Chaya Berger
Food and Prop Styling: Renee Muller and Rachel Mintz