Two Tone Soup added to My Recipes successfully.
Category
Soups
Servings
6
Prep Time
30 minutes
Cook Time
1 hour 5 minutes
These soups are sure to warm up a cold winter night and each delicious on its own, but serving them together kicks it up a notch and is a simple way to add that "wow" to your Shabbat soup repertoire!
Credits
Photography and styling by Peri Photography
Author:Nitra Ladies Auxiliary
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Ingredients
2 medium butternut squash
2 tablespoons Manischewitz Cottonseed Oil
1 onion, diced
2 cups Manischewitz Chicken Broth or other chicken stock or 2 cups water with 2 teaspoons Carmel Chicken Soup Mix
1 tablespoon salt
1 teaspoon black pepper
4 cups water
1 head garlic
3 tablespoons Manischewitz Cottonseed Oil
2 medium onions, diced
4 large potatoes, peeled & diced
2 cups Manischewitz Chicken Broth or other chicken stock or water with 2 teaspoons Carmel Chicken Soup Mix
4 cups water
1 teaspoon salt
Haddar Gluten Free Mini Mandel Croutons, for garnish
Butternut Squash Soup
Roasted Garlic Potato Soup
Directions
Butternut Squash Soup
Peel squash, remove seeds and cut into chunks.
In a four-quart pot, sautee onions in oil until limp. Add squash and sautee for 10 minutes.
Add all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.
Puree soup until very smooth.
Roasted Garlic Potato Soup
Preheat oven to 350 degrees Fahrenheit. Remove loose skin from garlic head. Place whole head in small pan and drizzle with one tablespoon oil. Cover tightly and bake for one hour. Cool.
In a four quart pot, saute onions in two tablespoons oil until limp.
Peel garlic. Combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.
Puree soup until very smooth.
To Serve
Pour 3/4 ladle of each soup, simultaneously into soup bowl. The result: an even line to divide cream colored and orange soups.
Recipe Note
This recipe provided with permission from kosher.com.
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