This soup recipe came from the rebbetzin. Which rebbetzin? I don’t know, actually.
I got this recipe from someone who saw it demonstrated by someone else, and all I know about the source is that she is a rebbetzin.
Anyway, the recipe is kind of loose, a little of this and that seasoned to taste. You can make the full amount and have a nice amount of soup for today and for some other time. Or, you can cut it half, like I did, and still have plenty.
The Rebbetzin’s Butternut Squash Soup
Cut the pieces small if you don’t want to puree this completely smooth. Save time and chop more coarsely if you are going to puree the whole thing anyway.
2 onions, chopped
2 butternut squash, peeled, seeded, chopped (40 ounces pre-cut)
8 carrots, peeled, chopped
(I also added 2 stalks, celery)
2 cans chickpeas (30 ounces)
water to cover (about 2 quarts)
salt, pepper and Hawaiij, to taste (about 1 tsp. Hawaiij)
cilantro or parsley, a bunch, chopped (I skipped, but you can do what you like)
Saute the vegetables in oil for a little bit (I started with the onions and then added the others as I cut them up). Then add the chickpeas and water (I dumped in the chickpeas without draining the can first and then filled each can twice with water and put that in the pot). Add seasonings to taste. Cook for an hour or so, or until the vegetables are tender (it could take 2 hours, it could take less, it depends). Puree the soup and adjust seasonings to taste. At some point, you add the herbs, but I didn’t add them, so use your judgement, what can I tell you?