Mexi-Thai Soup

I made this soup with my gal pal Kathy last year.  We just kept throwing stuff in the pot until it tasted *perfect*!  We made a ton, so I think I’ll need to halve this recipe for normal use!  If you’re feeding less than 4 people, you may want to quarter the recipe!

Preparation Time: 20 minutes
Cooking Time: 37 minutes

12 or more cups low-sodium vegetable broth

A cooked chicken de-boned (about 3 cups)

2 heaping tablespoons BETTER THAN BOULLION

Sea salt to taste

2 medium onions, chopped

1/4 teaspoon ground nutmeg

2 tablespoons ground cumin (to taste)

1.5 jalapeño pepper, seeded and minced

1 acorn squash

½ cup cooked pumpkin (leftovers)

4 cups chopped fresh spinach

2 cans chickpeas, rinsed and drained

¼ cup tahini sauce

1 small red bell pepper

6-7 small carrots (about 2 cups chopped)

2 ribs of celery

1. Heat 1/4 cup broth in a large pot. Add onions, carrots, celery, bell pepper nutmeg, and cumin, (everything but jalepeno, squash, tahini and chicken) and sauté until onions begin to soften, about 4 minutes. Stir in jalapeño pepper.

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