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Chicago Food Day is tomorrow, Oct. 23. Visit for more info.

Karyn Calabrese & Tess Boghossian

Chicago Food Day
Thursday, October 23

For more information:

Coconut Squash Soup with Garbanzo Bean Garnish

2 butternut squash
1 Tablespoon olive oil
1 cup cooked garbanzo beans, drained and dried
1⁄2 teaspoon paprika
1⁄2 teaspoon sea salt, plus more to taste
1⁄2 teaspoon raw sugar
2 (28-ounce) cans coconut milk
Water as needed

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside. Slice off the stems of the squash. Cut the squash in half lengthwise. Remove and discard the seeds. Place the squash halves cut-side down on the prepared baking sheet. Roast for 11⁄2 hours, or until the squash is very soft. Let cool to room temperature. Meanwhile, heat the oil in a medium skillet on medium heat. Add the garbanzo beans. Cook and stir for about 5 minutes, or until they are browned. Drain the garbanzo beans. Transfer them to a medium bowl with the paprika, 1⁄2 teaspoon of the salt, and sugar. Mix well. Set aside. Peel the squash halves and put them in a blender and add the coconut milk. Process on high speed for about 2 minutes, or until smooth, stopping occasionally to scrape down the blender jar. Add 1 to 2 Tablespoons of water as needed to thin the soup as desired. Season with more salt to taste. Then transfer to a pot and let Simmer on medium heat for about 10 minutes, stirring frequently. Ladle into serving bowls. Top each serving with some of the garbanzo beans.


Tess’s Lincoln Inaugural Soup:

Lincoln’s inaugural soup

Prep: 20 minutes

Cook: 25 minutes

Makes: 4 servings

Created by Tess Boghossian, winner of the Healthy Lunchtime Challenge for Illinois.

2 tablespoons olive oil

1 small onion, peeled, diced

1 small parsnip, peeled, chopped

½ cup chopped green beans

1 carrot, peeled, chopped

1 quart low-sodium chicken broth

½ cup cooked quinoa

1 cup chopped asparagus (tough ends discarded)

8 ounces canned white beans, drained, rinsed

½ cooked rotisserie chicken, skin removed, chopped or 2 cups skinless boneless cooked chicken, chopped

¼ teaspoon salt

¼ teaspoon pepper

In a large pot, warm the olive oil over medium-high heat. Saute the onion until soft, about 4 minutes. Add parsnips, green beans, and carrots; continue to cook, stirring occasionally, 5 minutes. Add chicken broth; heat to a boil and then add quinoa. Cover and simmer, 10 minutes. Add asparagus, white beans, and chicken, season with salt and pepper. Cook until the chicken is heated through, 5 minutes more.

Nutrition information per serving: 292 calories, 9 g fat, 2 g saturated fat, 37 mg cholesterol, 30 g carbohydrates, 22 g protein, 269 mg sodium, 6 g fiber