Curried Squash Chicago Illinois Soup What's simmering in your kitchen? Whatever segment you call home, chances are there's a tall stockpot or two bubbling up with Chicago Illinois soup. Place cauliflower, celery, onion and garlic in large stockpot with water.Combine carrots, turnips, sweet potatoes, salt, rosemary, oregano and oil; roast at 400'F for 30 minutes. Reserving a half cup for garnish, combine remaining beans with leeks and shallots. Add herbs and additional salt and pepper to taste.To serve, divide soup among 12 Chicago Illinois Soup cafe plates. In a saucepan, combine blueberries, orange juice, brown sugar and cinnamon and bring to a boil. Put about half the blueberry mixture into a blender container and process until pureed. In medium saucepan, melt butter over medium heat. Add onion; cook and stir 3 to 5 minutes or until onions are tender. Now you are ready for Chicago Illinois Soup cafe.