Here is a very easy soup, perfect for a fall day. You can put this together in a flash, it is low in calories, and can be made pareve (neutral for meat or milk dishes). The real time saver here is using pre-peeled and pre-cut butternut squash. I always keep a few cans of Kosher chicken consume on hand. It’s delicious and perfectly seasoned. Feel free to use a vegetable broth or a different kind of chicken stock.
3 cups butternut squash, peeled and cut into small pieces (I use pre-peeled, pre- cut, found at most supermarkets)
4 large carrots, peeled and cut into large chunks
1 cup Kosher (Manischewitz or other brand) chicken consume (concentrated broth) + 2 cups water
Or 3 cups chicken stock or vegetable stock
2 Tbls. unsweetened applesauce
- Place squash, carrots, chicken consume and water (or other stock) in medium size pan; bring to a boil and reduce heat to medium low for 25 minutes.
- Puree vegetables and two cups of the cooking liquid in food processor until smooth.(You will have about one cup of liquid remaining in the pan)
- Put pureed mixture back into pan with remaining cooking liquid, add applesauce and stir. If needed, adjust taste. Serve.
Tip: This makes about 4 ½ cups of soup. Can be doubled or tripled based on your needs. You can usually find Kosher chicken consume or chicken stock in the international food isle in your supermarket.