Cosmo Canyon Squash Soup

Cosmo Canyon and the buggy“I promised my guys someday… when we saved the planet from the Shinra, that we’d all go to Cosmo Canyon and celebrate…”

—Barret Wallace, FFVII

  • 2 tbsp. olive oil
  • 2 medium onions or 6 small onions, peeled and diced (about 3 cups)
  • 3 medium carrots or 6 small carrots, washed and chopped (about 1.5 cups)
  • 1 8-oz. package of crimini mushrooms, stems removed, washed and sliced (about 2.5 cups)
  • 1 14-oz. can diced tomatoes (fire-roasted variety preferred)
  • ½ tbsp. salt
  • ½ tbsp. turmeric
  • ½ tbsp. ground coriander
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tbsp. Italian seasoning, crushed
  • 1 14-oz. can pureed pumpkin or other squash
  • 1 14-oz. can black beans
  • 8 c. chicken or vegetable stock
  • 1 14-oz. can corn
  • 8 oz. whole-wheat rotelle pasta

Heat oil in a large soup pot over medium-high heat.  Add onions and cook for 10 minutes, covered. Stir frequently and reduce heat if the onions are browning too quickly.  Add carrots and mushrooms and cook, uncovered, for 15 minutes.  Add tomatoes and seasonings and continue to cook for an additional 5 minutes.  Add pumpkin, beans, and chicken or vegetable stock, and bring to a boil.

Reduce heat to medium-low, cover, and simmer, stirring occasionally, about 30 minutes.  Stir in corn and return to a boil.  Add pasta and cook, uncovered, until pasta is tender, about ten minutes.

Makes about 8 heaping 1-cup servings.  Per serving: 290 calories, 6 g. fat, 0.5 g. saturated fat, 0.4 g. poly. fat, 2.5 g. mono. fat, 0 mg. cholesterol, 1315.2 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 6 mg. potassium, 48.9 g. carbohydrates, 9.6 g. fiber, 10.4 g. protein, vitamin A 177%, vitamin C 21%, calcium 6%, iron 21%