We had an abundance of pipian (or cousa) squash, so we tried this soup: http://myhalalkitchen.com/hearty-chicken-zucchini-soup/ Our modifications: 3 pipian squash in lieu of zucchini; two boneless, skinless chicken breasts with one chicken neck (to add depth to the chicken stock); increased garlic cloves to 8; added 6 oz fresh spinach (not frozen) during the last 3 mins of simmering (not 15 mins, which would have overcooked the spinach); and added a dash of marash pepper at the end. Rather than dicing the cooked chicken breasts, we fork-shredded them. We also omitted the cheese. (June 2017)
Note: At the end of cooking, if the soup tastes underseasoned, we sometimes add a dash of garlic powder and/or Korean beef soup seasoning (sogogi dashida).
Cooking Adventures 