Butternut Squash Soup-Shorbat Shijar

2 tablespoons olive oil
1 pound butternut squash, peeled and cubed
1 medium onion, chopped
1 clove garlic, chopped
1 teaspoon salt
1 teaspoon ground cumin
1 cinnamon stick
1 teaspoon Arabian spice or a pinch of (black pepper,allspice,cinnamon,nutmeg)
2 cups water or chicken stock
1 teaspoon tomato paste

Heat oil in a deep pan. Saute the squash in oil for 5 minutes. Add onions and garlic and season with salt and spice and cinnamon stick. Stir the mixture for 5 minutes. Add the water and tomato paste. Bring to a boil and cook for 30 minutes on medium heat until squash is tender. Check if it need more salt.
You could mash the squash with a spoon to thicken the soup.

Lentil Soup-Shorbat Adas. شوربة عدس

This is a vegetarian soup. My mother used to cook lentil with chicken or lamb, but his recipe is fast, easy and delicious!

3 tablespoons olive oil

1 large onion, chopped

1 teaspoon salt

1 tablespoon curry powder

1 teaspoon ground cumin

1 cup red lentils

1/4 cup rice

6 cups boiling water

Place the lentils and rice in a bowl and rinse in warm water. In a nonstick pot, sauté the onions in oil and add the spices. Pour the hot water over the onions and simmer for 5 minutes.

Strain the lentils and rice and add to the onion mixture. Bring to boil and simmer for 25 minutes. Skim off the scum that develops on top. Stir the lentil to make sure it does not stick to the bottom of the pot. Add the salt and more spices if you like. You could fry some onions and add them to the soup before serving. Serve this soup as a side dish with kabob or with toasted bread.