This soup has a wonderful roasted flavour and is a great soup for cool days of the fall season. You can dress this soup recipe up or down, by adding more vegetables or just the basic version.
2 tbsp extra virgin olive oil
1 zucchini, sliced
3 large field tomatoes
1 red pepper, sliced
1 onion, chopped
1 bay leaf
1 tsp garlic all spice
1/2 tsp chilli peppers
1 butternut or acorn squash, quartered
3 cloves garlic, minced
1 tsp dried thyme, or 1 sprig fresh chopped
1/4 tsp tsp pepper
1/2 cup of one can 19 oz chick peas, drained and rinsed
1 cup vegetable stock or chicken stock
1 cup water
2 tbsp fresh parsley, chopped
3-4 sprigs of chopped parsley
1 can tomato soup
Preheat the oven to 350 degrees. Slice the squash in quarters and place face down on cookie sheet. Bake for 15 minutes and then add the sliced zucchini, red pepper and tomatoes to the sheet. Make sure you have virgin oil on the cookie sheet. Roast the vegetables for aproximately 10 minutes. You can add pepper and garlic spice to the veggies while they are cooking. Remove and let cool.
In a soup pot add a small amount of virgin oil and saute the onions and garlic till transulcent ( a few minutes). Add the roasted vegetables, ( scooping out the squash from the skin ) the liquid ingredients, the herbs and spices, tomato soup and chick peas.
Cook for 30 minutes on a low to medium heat. ( Cooking longer adds more flavour to the soup. )
Serve hot with croutons, rolls or crackers. Garnish with basil. You can add parmesan cheese if desired.