This is a squash and winter soup recipe we made at a café/store in the winter where I use to work ages ago and is very easy. We used the vegetables that needed to be used from our produce section, so we had no waste. In the summer the vegetables were different of course, but the soup was still delicious. This squash and winter soup recipe is very easy to make and can even be put in a blender.
If your going to have a busy day and lunch may not happen grab a cup of winter soup, it’s warm and gives you that left you need for the day. I can eat soup anytime, but while driving it’s a little hard, so grab a mug and go for it.
Squash and Winter Soup
- 2 tbsp. oil
- 2 large onions, chopped
- 2 medium potatoes, cleaned and cut into cubes
- 2 cups raw pumpkin or any squash you like (butternut or acorn) peeled and cut into cubes
- 2 large carrots, chopped
- ½ lb of tomatoes chopped or a 14 ounce can tomatoes with liquid.
- 2 tsp ground cumin
- ¾ tsp turmeric
- 2 cups well cooked chick peas or canned chick peas
- Salt and pepper to taste
- 1 cup couscous, cooked (Rice or another grain can be used)
Heat the oil in large pot. Add the onions and cook over medium heat until clear. Add potatoes, pumpkin or squash, carrots, tomatoes and enough water to cover. Bring to boil, then add seasonings and simmer over low heat covered, until vegetables are done.
Place the couscous in an ovenproof bowl, cover with 2 cups of boiling water and cover bowl and let stand for 15 minutes. Fluff with fork and place a small amount of couscous in each bowl and serve the soup over it.
You can serve this with homemade biscuits or corn bread. I love corn bread and like to try all kinds of various things in it, jalapeno peppers, roasted peppers, raisins, left over vegetables (minced first). If anyone has a family recipe or something they have tried, send it along to us. We would like to post your favorite recipes.