Mozambique Squash Soup
Ingredients
- 1-2 lbs. squash, peeled and cubed
- 1 bay leaf
- 4-5 large garlic cloves, crushed
- 1 T onion, minced
- 1 T butter
- 1 tsp salt
- 1/8 tsp black pepper
- 1 tsp fresh ginger, grated
- 1/4 tsp curry powder
- 1/8 t turmeric
- 1/8 t paprika
- 1-3 T lemon juice
Instructions
Peel, cube and boil the squash in enough water to cover. When the pieces are very soft, lift them out, leaving water in the pot. Mash squash with a fork and return to cooking water (or used canned pumpkin). Simmer gently, adding the bay leaf. Meanwhile, saute the crushed garlic and onion in butter. Combine the remaining spices and add them to the butter mixture. Saute over low heat for 5-10 min. Then spoon a little of the squash liquid into the skillet with the spice/butter, stir and simmer gently until combined, and pour into the soup pot. Add water to make about 4 c. and stir in the lemon juice.
