I made up this soup completely by accident. Initially I wanted to make a typical butternut squash soup. I got a bag of frozen cut up butternut squash and put it in a pot of vegetable stock along with an onion, some garlic, and a little nutmeg for seasoning. Once the squash was soft, I took my stick blender and blended up the chunks of squash to make what I had hoped would been a puree. It turns out that even with the pureed squash, my soup was more like a thick broth. I was out of frozen squash at this point, so I had to get creative. Instead of bailing on my soup, I added more vegetable broth and some Israeli couscous. The product was addicting. I think that if I were vegan or vegetarian and sick, this would be my go to soup. It has the richness and homemade goodness of a good chicken noodle soup, without the chicken.