Festival squash vegetable soup

Some time ago, we had a food exchange with our neighbor. We gave them some of our turkey. They gave us a pot of their chicken noodle soup. It was so fun trying out others' food to get some new tastes on home cooking. Our neighbor's soup had a nicely sweet flavor which came from squash. So I decided to give that a try for a change. In this recipe, the cabbage, onion and potato are the primary ingredients for a good vegetable soup with the ham stock. Only a small amount of festival squash is needed to give a sweet twist to the usual salty taste of a ham soup. The meats are added just to complement the vegetables. The chickpeas give a richer texture to bite. 

Recipe: Festival squash vegetable soup (for 2)

Ingredients:
- 2 cup cabbage, chopped
- 1/2 medium onion, chopped
- 1/2 cup small white potatoes with skin, cubed
- 1/2 cup festival squash with skin, chopped
- 2 tablespoon (TB) cooked chickpeas
- 1 cup dripping from baking ham, skimmed of fat (salty)
- 3-4 oz ham pieces, boiled to remove saltiness before use
- 1 oz chicken/turkey white meat
- 1 TB flakes of basil, rosemary, thyme, savory, marjoram

Procedure:
Boil all the vegetables with ham for 20 minutes. Then add the herb flakes and allow to simmer for 45 minutes. Serve hot.