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Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Slow cooking food enhances all flavors without any hard work, just throw all your ingredients into the pot and come home to this hearty, filling one pot meal. 

  • Duration
  • Cook Time
  • Prep Time
  • 4 - 6Servings


  • 1 medium butternut squash, peeled and cut into chunks
  • 1 cup sliced onion
  • 3 cloves garlic
  • 2 parsnips, peeled and cut into chunks
  • 2 carrots, peeled and cut into chunks
  • 2 teaspoons kosher salt
  • Pinch of black pepper
  • 1 - 2 pounds boneless flanken, second-cut brisket, or chuck roast
  • 3+ cups water or Manischewitz Vegetable Broth
  • 1 teaspoon ground ginger (optional)
  • 2 teaspoons chipotle chile pepper (optional)
  • ½ teaspoon nutmeg (optional)


1. Combine all ingredients in slow cooker, adding just enough water or broth to cover. Cook on low setting for 6 to 8 hours.

2. Remove meat from pot, if using. Cut into chunks or shred. Set aside.

3. Use an immersion blender to blend soup to a smooth consistency.

4. Ladle soup into bowls, top with meat, and serve as is or with a slice of bread.

Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.

JoyofKosher with Jamie Geller Chanukah Magazine