• 1 lb squash, peeled, seeded and cut into ½” dice (if using Delicata, peeling is optional)
• 5 Tbs olive oil
• 1-2 pinches dried crushed red pepper flakes
• 1 large onion, finely diced
• 2 carrots, diced
• 2 celery ribs, sliced
• 6 oz chorizo or other spicy cooking sausage, peeled and diced
• 1 red chile, seeded and finely chopped
• 2 garlic cloves, thinly sliced
• a small bunch of flatleaf parsley, stalks and leaves separated, both chopped
• 1 tsp each crushed cumin seeds and coriander seeds
• 2 Tbs chopped fresh oregano (or 1½ tsp dried)
• 1 – 7 oz can chopped tomatoes
• 1 – 14 oz can chick peas, drained and rinsed
• 5 cups vegetable stock
• freshly squeezed lemon juice to taste (optional)
• salt and pepper

1. Preheat the oven to 375 degrees.  Put the squash on a baking sheet and toss with 2 Tbs of oil.  Season with salt and pepper and sprinkle over the hot pepper flakes.  Roast in the preheated oven, stirring once or twice, until tender and browned, about 35-40 minutes.
2. Meanwhile, heat the remaining oil in a large saucepan and add the onion with a pinch of salt. Turn the heat to low, cover, and cook gently, stirring occasionally, for 10-15 minutes until tender.  Add the carrots, celery and chorizo and cook, uncovered, for a further 5-7 minutes until beginning to brown.  Add the fresh chile, garlic, chopped parsley stalks, and crushed spices. Stir-fry for another 4-5 minutes.  Add the oregano, tomatoes, chick peas, and stock and bring to a boil.  Reduce the heat and simmer gently for 10-12 minutes until the vegetables are tender. Stir in the roasted squash.
3. Process or liquidize about half the soup to give a course puree, then return it to the saucepan and reheat.  Check the seasonings, adding more salt and/or lemon to taste.  Finally, stir in the chopped parsley leaves and serve piping hot.

Cooking with Pumpkins and Squash by Brian Glover – share by a CSA member!