My favorite soup and the dish I probably make more that any other, I usually make cornbread along with it,and have never tried squash because I like it with sweet potato so much, you could also substiture carrots for either. From the original Moosewood Cookbook:

Moosewood's Gypsy Soup

Yield: 4 servings

Ingredients

    -3-4 Tbsp. olive oil
    -2 cups chopped onion
    -2 cloves crushed garlic
    -2 cups chopped, peeled sweet potatoes or winter squash (I like to do a cup of each)
    -1/2 cup chopped celery
    -1 cup chopped, fresh tomatoes (or substitute 1 can of tomatoes)
    -3/4 cup chopped sweet bell pepper
    -1 1/2 cups cooked chickpeas
    -3 cups stock or water
    -2 tsp. paprika
    -1 tsp. turmeric
    -1 tsp. basil
    -1 tsp. salt
    -Dash of cinnamon
    -Dash of cayenne
    -1 bay leaf
    -1 Tbs. tamari

Instructions

    In a large saucepan saute onions, garlic, celery, and sweet potatoes in olive oil for about five minutes. Add seasonings except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.
    Check salt. Add tamari if it could use a little more.