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.
Hearty Butternut Squash Soup
Servings
4 Servings
Ingredients
- 1 medium butternut squash npeeled 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
Instructions
- Combine all ingredients in slow cooker, adding just enough water or broth to cover. Cook on low setting for 6 to 8 hours.
- Remove meat from pot, if using. Cut into chunks or shred. Set aside.
- Use an immersion blender to blend soup to a smooth consistency.
- 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.
Sure, you can do it the same way and just leave on super low, or cook at higher heat for 1 hour, once soft you can puree.
is there a way to make this in a regular pot instead of slow cooker?