Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

A soup that eats like a meal is my kinda soup. I was skeptical when Chanie suggested I try different winter squashes for a Pesach stew. But let’s face it, we always buy our spring clothing for Yom Tov, and it’s usually too cold. The produce aisle doesn’t switch over that fast. I normally add honey to cut the acidity in the tomato for my stews, but the sweetness of these gourds met the brief very well. Enjoy this very versatile dish.

SERVES 8–10

• 2–3 Tbsp avocado oil (or any neutral oil)
• 1½ cups chopped onion
• 2 cups peeled and chopped butternut squash
• 2 cups chopped acorn squash
• 2 lb (910 g) flanken (I did half bone-in and half boneless)
• 1½ cups chopped carrots
• 2½ cups chopped yellow potatoes
• ¾ cup red wine
• 3–4 cups stock or water
• 1½ Tbsp kosher salt
• 2 heaping Tbsp Tuscanini Tomato Paste fresh, peeled tomatoes can be subbed if necessary
• 4 cloves garlic, chopped or 1–2 Tbsp sautéed onions
• 1 cup large chunks of zucchini

Heat oil in a Dutch oven, cast-iron pot, or regular stainless-steel pot. Sauté onion, butternut squash, and acorn squash for 10 minutes.

Add meat and brown on each side. Add carrots and sauté for a few minutes, then add potatoes, wine, stock, salt, tomato paste, and garlic. Add zucchini last. Transfer to a Crock-Pot and cook on high for 7–8 hours.

Note

You can leave it all in the Dutch oven and cook on low for 3–5 hours, but don’t leave it on the stove when you’re not home, in case the liquid boils out.

Tip

“High” may be different on every Crock-Pot. In the Dutch oven, the squash cooks down a lot, making it thicker and gravy-ish. In the Crock-Pot, the water evaporates faster. Adding more water makes the meat fall off the bone and the stew delish but definitely soupier.

This soup freezes well.

(Originally featured in Family Table, Issue 888)