Butternut Squash Soup

Butternut Squash Soup

by Jamie Geller

Squash, gourds and all things orange seem especially appealing in the fall, when they are like the colors of the falling leaves. This recipe was inspired by one in Food and Wine Magazine. Their version was so time-consuming and complicated, I nearly skipped it entirely.

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Recipe & photo credit from Joy of Kosher w/Jaime Geller, joyofkosher.com

(The first instruction practically had you growing the butternut squash and plucking it from the field.) I prefer this quicker way to get to the same goal. The result is a light and creamy soup, with just a hint of sweetness.

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Ingredients

Return to Shabbat Menu:
Moroccan Beef and Sweet Potato Stew

    Cooking Instruction
    1. Place all ingredients in a 6-quart stockpot. Cover and bring to a boil.
    2. Reduce to simmer and cook, covered, for 30 to 40 minutes, until squash is soft.
    3. Use an immersion blender, potato masher or fork to purée or mash squash and continue cooking for 10 minutes.
    4. Ladle into bowls and serve.

    To peel ginger, use a sharp paring knife. Remove the rough, bumpy skin about as far down as you think you need to yield the amount called for. Then grate or mince.

    Jaime Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."





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