Squash, Leek, and Chickpea Rosh Hashanah Soup

These first two recipes for Rosh Hashanah are adapted from Jodie Honigman’s favorite cookbook: “Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World” by Gil Marks (Houghton Mifflin Harcourt, 2004).

This hearty vegetarian soup is a delicious start to a holiday meal and would be a delicious first course for any meal.

Makes 10 servings

Olive oil

2 large leeks (white and light green parts only), roughly chopped

1 teaspoon minced garlic

2 butternut squash, peeled and cut into 1-inch chunks (see note)

4 carrots, cut into chunks

3 cans (15 ounces each) chickpeas, rinsed and drained

1 teaspoon ground cumin

1 teaspoon cayenne (optional)

Pinch of saffron

Pinch of ground turmeric

Salt to taste

Water (or vegetable stock)

Cilantro to garnish

Harissa as garnish

Coat bottom of a large pot with a light coating of olive oil over medium heat. Add leeks, garlic, squash and carrots and sauté until vegetables are soft. Add chickpeas and seasonings and continue cooking, stirring. Add water (or stock) and bring soup to a boil. Reduce heat and simmer, covered, about an hour. Add salt. Garnish with cilantro and/or harissa.

Notes: Tested used four (12-ounce) packages of precut butternut squash, which worked fine.

This makes a chunky, hearty soup. If you prefer a smoother soup, use an immersion blender or pour into a blender.

MIKE DE SISTI / MILWAUKEE JOURNAL SENTINEL Squash, Leek, and Chickpea Soup with chopped cilantro is a vegetarian soup for celebrating the Jewish New Year.