In A Hurry Squash Carrot Soup

In A Hurry Squash Carrot Soup

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


  1. 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.
  2. 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)
  3. 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.


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