Fall Harvest Soup

Recipe courtesy of Frank Turchan

3 lb Barilla Ditalini pasta
5.75 oz canola oil
15 c butternut squash, cubed
4 3/4 tsp spice ginger, ground
4 3/4 tsp spice coriander, ground
2 tsp turmeric, ground
5 tsp spice cumin, ground
2 tsp spice cinnamon, ground
2 1/2 Tbsp kosher salt
1 tsp black pepper, ground
1 1/4 c kale, rough cut
9 1/2 c diced tomatoes
6 c garbanzo beans, reserve liquid
14 1/2 c coconut milk
1/2 c vegetable soup base
  1. Wash, peel, and remove seeds from butternut squash. Cube into 1 inch pieces.
  2. Coat butternut squash in canola oils; spread evenly on sheet pans.
  3. Roast squash in convection oven for 15 minutes at 350 F.
  4. In a large pot, toast ginger, coriander, turmeric, cumin, and cinnamon in remaining canola oil until fragrant for 5 minutes on low heat. Be careful not to burn.
  5. Add coconut milk and reserved garbanzo liquid to the pot with spices and whisk until smooth medium low heat.
  6. Cook pasta in seperate large pot of salted water.
  7. Add pasta to salted water cook for 10 minutes until al dente; drain well.
  8. Add Pasta garbanzo beans, diced tomato, roasted butternut squash, kale to the soup pot. Stir to combine.
  9. Stir in the vegetable broth, salt, and pepper. Simmer on low for 10 minutes.
  10. Serve and enjoy!