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Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
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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.
  • JoyofKosher with Jamie Geller Chanukah Magazine