1 Small onion-Peeled and Diced
1 TSP of Olive Oil
1 Clove of Garlic-Peeled and Diced
1 Stock of Celery-Diced
2 Turkey Sticks-Diced
2 cups of veggie Stock
2 cups of Hubbard Squash baked in the oven first and then added cooked to the soup.
1/2 cup of diced Cabbage
Salt, Pepper, Ginger, Hot Pepper
This made a total of about 4 to 5 cups of soup, its a thick rich slighly sweet soup with bits of meatness, it would be great as a meatless soup as well without the turkey.
Just another Day on the Farm 
I just realized this is an old blog, so I hope you will see this. I just bought a GIANT (10+ pounds!) hubbard squash. It should still taste ok if I cook it, right? Also, in your recipe, above, you mention turkey sticks. That is a completely new item for me: what are they? Thanks!