Categories: soup

Ingredients

• 2 tablespoons butter
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 leeks, chopped (2/3 cup)
• 2-1/2 pounds butternut squash, pie pumpkin, or other winter squash, peeled and cut into 1 to 1-1/2-inch pieces (about 8 cups)
• 4 14-ounce cans chicken broth (7 cups)
• 4 cups coarsely chopped green cabbage (1 small)
• 1/2 cup orzo
• Kosher salt or salt
• Ground black pepper

Directions

1. In a 5-1/2- to 6-quart Dutch oven, melt butter over medium heat. Add cumin, turmeric, and cinnamon; cook and stir for 1 minute. Add leeks; cook for 2 minutes, stirring to coat with spices. Add the squash cubes and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.

2. Add cabbage and orzo. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes more or until orzo and squash are tender. Season to taste with salt and pepper. Makes 10 to 12 side-dish servings.

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