Rosh Hashanah Recipe Box: Roasted Butternut Squash & Sweet Potato Soup

Hey KS Fans,

I am a HUGE FAN of butternut squash – LOVE IT! (so look out for a lot of recipes using this vegetable )

This soup is a real crowd pleaser  and is one of my all time favorite soups.

 So much so, that at my wedding I made it the soup course. The chef at my wedding was a friend and he made such a delicious version of this soup that people still to this day 5 years later ask me for the recipe. This is a great soup recipe to serve Rosh Hashanah and so I have given you my meat version (you can also make pareve if you like).

This soup freezes beautifully, so feel free to make a huge batch to take you through all those many holiday meals!

Sarah  Check out my personal blog www.thepatchkeprincess.com and LIKE my Facebook page!

Roasted Butternut Squash & Sweet Potato Soup

2 medium Butternut Squash, cut in half

7-8 Chicken Wings

3 Tbsp. olive oil

1 ½ large white onions, thinly sliced

¼ tsp. nutmeg

½ tsp. ginger

½ tsp. curry powder

1 clove garlic, crushed

1 Tbsp. light brown sugar

5 medium sweet potatoes, cubed

2 cups Chicken Broth

2 1/2 cups Water

Salt and pepper to taste

 Preheat oven to 400 degrees. Place the squash, cut side up, on a baking sheet. Bake for 30 minutes, or until it is tender.

When the squash is cool enough to handle, use a knife to remove the peel. Roughly chop the squash.

In a large pot, over medium-high heat, sautee the chicken wings in the olive oil for 2 minutes. Add the sliced onions.

Sauté the onions with the wings for about 3 minutes. Add the nutmeg, ginger, curry powder, and garlic.

Cover, cook, and stir often with a wooden spoon until the onions become tender, about 8 minutes. Add the brown sugar and mix well, coating all the onions  and wings

with the spice mixture. Let simmer for another 5 minutes.

Add the sweet potatoes and fill the pot with broth & water. The liquid in the pot should be about 3/4  full. Bring the mixture to a boil. Add the butternut squash and mix. Let cook for another 30 minutes, stirring often.

Remove chicken wings with slotted spoon after 30 minutes.  Then puree the soup with a hand blender until smooth. Season with salt and pepper and bring back to a simmer. Serve hot.

Recipe from “The Dairy Gourmet” by Sarah M. Lasry