i made squash soup today. had some veggies in the fridge + some fresh turmeric, yellow squash and cilantrillo i grew and came up with a recipe so i could use them. it came out ridiculously good. seriously. this soup will reach out from the bowl and touch your soul.

ingredience:

– 2 small yellow squashes/calabacines amarillos (when cut into one-and-a-half to two inch pieces, it should be about 3 cups’ worth)

– 2 carrots, medium sized and cut into wheels (cause it’s easier)

– 1 14oz can of chickpeas

– half an onion, diced (red, white, or yellow are all good)

– 1/4 of a bell pepper, diced, optional

– 6 to 7 cloves of garlic, minced

– 1-2 tablespoons of fresh turmeric root, minced (i recommend using a garlic press to avoid dyeing your skin)

– small fistful or about half a cup of loose cilantrillo, optional but really takes it over the top

– 2 tbsp salted coconut oil “butter” spread

– 2 tbsp salted butter

– 2 tbsp olive oil (the blend of oils lends it a rich flavor)

– approx. 2 cups water or chicken stock

– 2 tbsp of fragrant curry (you can make your own curry at home or buy some from the store. a blend that goes heavy with the fenugreek and black cardamom is ideal. you want it to be almost floral)

– 1 tsp of onion powder

– 1 tsp of garlic powder

– 1/2 tsp cumin

– 1/2 tsp black pepper

– 1/4 tsp salt (remember there’s a lot of salt in the butter already)

directions:

1.) strain and rinse chickpeas thoroughly. place in bowl lined with paper towels where you plan to store soup to sop up some of the extra water, and set aside.

2.) cut all vegetables. keep onion, bell pepper, garlic, and turmeric root in one bowl and squash and carrots in another.

3.) add all three oils to a large pot on medium heat. wait for the oils to melt and heat up completely and then sauté onion, bell pepper, garlic and turmeric root along with all the spices (except cilantrillo) for 5 minutes, stirring continuously.

4.) add the chickpeas and sauté for 3 more minutes.

5.) increase heat to medium-high and add yellow squash and carrots. mix thoroughly for 3 minutes until squash begins to become visually tender.

6.) pour in enough water or chicken stock to just barely cover the vegetables. the tips of some of the pieces should peek out over the waterline. then, add cilantrillo (shredded by hand or roughly chopped) and mix.

7.) wait for soup to come to a boil, then reduce heat to medium-low and cover with a lid. let it cook for 15 minutes.

8.) turn off the heat, remove the lid, and let the soup sit on the hot burner for 15 minutes to let off excess steam.

9.) blend the soup in a blender, magic bullet, food processor, etc. or enjoy nice and chunky. tastes great both ways, but blended is best.