Butternut Squash Flanken Soup
If you are on the hunt for a hearty soup, this recipe is for you! This recipe has been a hit in my home and the feedback I have received from others has been incredible!
4 tablespoons oil
3 strips flanken
Large onion, diced
4 celery sticks, diced
1 large carrot, diced
2 garlic cloves
1/4 cup red wine
1 (24 oz) bag frozen butternut squash
1 (24 oz) bag frozen cauliflower
4 cups chicken broth
6 cups water
2 tablespoons kosher salt + more
1/2 teaspoon coriander
1/4 teaspoon black pepper
1/4 teaspoon ground turmeric
3 bay leaves
Heat the oil in a large pot over medium high heat.
Salt the steak and sear it in the hot oil for three to five minutes per side or until browned.
Remove the meat from the pot and set aside.
Add in the diced vegetables and sauté until softened.
Pour the wine in to deglaze the pan. Let it simmer for a minute or two.
Add in the garlic, cauliflower, and butternut squash. Cook for a few minutes or until defrosted.
Add the rest of the ingredients plus the seared meat back in the pot.
Bring to a boil, cover, and simmer for an hour and a half.
Remove the bay leaves and parsley and discard. Remove the meat and shred.
Blend the soup for at least five minutes or until fully blended and creamy.
Add the shredded meat back to the pot.