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Jewish Recipes --> Recipes --> Soups

Creamy Squash Soup
Pareve - Serves 4-6
Recipe Ingredients:
  • 2 lb butternut squash
  • 2 oz pareve margarine or butter
  • 1 chopped onion
  • 4 cups vegetable stock
  • salt and pepper
  • Chopped fresh chives

Peel and cut 2 lb butternut squash into large pieces. Heat 2 oz. pareve margarine or butter in a large heavy-based pan. Add 1 chopped onion and cook over low heat for 10 minutes, or until very soft. Add the chopped squash, cover and cook for 10 minutes.

Add 4 cups vegetable stock, bring to the boil. Reduce the heat and simmer for 40 minutes, or until the squash is tender.

Allow to cool slightly. Puree the soup in batches in a blender or food processor until smooth. Season with salt and pepper, and sprinkle with chopped chives.

Soup becomes dairy if made with butter and served with a dollop of sour cream.

Soups

 
 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods