Greg Ciavarri Soup

2 butternut squash

1 onion

olive oil

1 chili pepper

1 quart roasted tomatoes

garlic to taste

salt, pepper, za’atar, garam masala to taste.

2 cans of chickpeas

harissa

 

Pressure cook 2 butternut squash. Reserve the seeds. Saute an onion with olive oil and 1 chili pepper. Add squash, a quart of roasted tomatoes, garlic, salt, pepper, za’atar, and garam masala to the onions.

Add 2 cans of chick peas and a good scoop of harissa

Slow cook about 8 hours.

Puree and re-season to taste.

Take the seeds from the squash and add salt, za’atar, garam masala, and some pepper flakes. Air fry until crispy.

Serve the soup garnished with the seeds (pepitas) and a swirl of homemade skyr or yogurt and a bit more harissa.