Hawaij Vegetable Soup

2 tablespoons olive oil

1 onion, chopped

1 butternut squash - peeled, seeded, and cubed

1 potato, peeled and cubed

1 large tomato, diced

2 stalks celery, sliced

2 carrots, peeled and sliced

1 (15 ounce) can garbanzo beans

2 tablespoons hawaij

1 tablespoon vegetable bouillon powder

5 cups water

salt and pepper to taste

Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.

Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.