Assorted seasonal squash. cubed                    1 C

Thyme sprigs                                                    3

Garlic cloves, minced                                       1

Parsley, fresh chopped                                  ¼ C

Chicken or veggie stock                                1 qrt

Bulgur wheat, soaked                                     1 C

Swiss chard, when in season, or fresh spinach  1 C

Tomatoes, diced fresh in season or canned     2 medium

Salt & Pepper 

Method: 

Heat in oil in large stockpot. Sauté leeks, carrots, and celery. Add pumpkin, squash, thyme, garlic, and parsley. Stir in stock and bring to simmer. Cook until squash becomes tender. Add the bulgur, chard or spinach, and tomatoes and simmer another 20 minutes. Season as needed w/ s&p.