Squashed Stoup

Yesterday, I made a large pot of stoup (from Rachel Ray's definition, thicker than a soup but a little thinner than a stew) using butternut squash. Roasting veggies that you put into a stoup really advances their flavor. Here's my recipe:

1 butternut squash, cut into manageable pieces
5 Idaho potatoes, cut into quarters
2 Tbsp EVOO (extra virgin olive oil)
3 ribs celery, chopped
1 large Spanish onion
3 cloves garlic, chopped
1 leek, cut in half and sliced
1 can kidney beans, drained and rinsed
1 can chickpeas (garbanzo beans), drained and rinsed
6 cups chicken or beef stock
1 heaping Tbsp ground cumin

Roast the butternut squash and potatoes by spreading them out on a baking sheet, spraying with olive oil, salt and pepper, at 400 F degrees for 35-40 minutes. Cut into bite sized pieces when they have cooled enough to handle.

Heat 2 Tbsp EVOO in a large pot over medium high heat. Drop in the chopped onion and garlic. Let this set until the onions begin to brown. Put the remaining vegetables in the pot, and add the stock. Add the chopped potatoes and squash, add the cumin. Stir and let the stoup set for 15-20 minutes until heated through. Like most stoups, this thickens and deepens in flavor when reheated as leftovers the next day. ** Don't forget a nice crusty bread **