Evie’s Delicious Midwestern Soup

1 yellow onion diced
4 cloves garlic diced
2 tbs olive oil
2 large carrots diced
1 celeriac root (cut off top, roots, and outside) diced
½-3/4 container of vegetable stock
Thumb sized piece of ginger –peeled and cut into small pieces
2 large tomatoes – diced
2 large apples – diced
1 acorn squash
1 butternut squash (if choosing one squash over another use the butternut…it’s the one with the nice sweet, mellow flavor…I think acorn is more bitter and it’s definitely less sweet) – Save squash seeds! Coat a cookie sheet with oil and coat the seeds with cumin, curry, and salt and bake for 15 min. Top soup with seeds.
1 can garbanzo beans
1 can black beans
1 tsp cumin (at least)
1 tsp curry powder (at least)
salt
pepper
oregano
½ cup water

Sautee onion and cloves in the olive oil whilst cutting up other vegetables. Add carrots, celeriac, and some stock. Add squash and spices. Simmer for awhile…till squash is getting soft and mushy. Add all other vegetables and apples. Add more stock as you add more vegetables, but just to keep moist…you can add more stock at the end, but you can’t take it out if it’s too liquid-y. Add beans when the soup is almost done. I added water too because I was too cheap to use more vegetable stock and thought it might be too rich.