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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

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (1)

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  1. Elana says:

    Sarah, this sounds really interesting. a good soup for those chilly night in the sukkah.

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