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Squash Soup ethnic, soups, vegetables 2 lb squash, peeled & cubed 1 each bay leaf 4 large garlic cloves 1 tablespoon onion, minced 1 tablespoon oil 1 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon ginger, grated 1/4 teaspoon curry powder 1/8 teaspoon turmeric 1/8 teaspoon paprika 3 tablespoon lemon juice Boil the squash in enough water to cover. When very soft, lift them out, leaving the water in the pot. Mash squash with a fork or put through a sieve & return to the cooking water. Simmer gently adding the bay leaf. Meanwhile, saute the the garlic & the onion in oil. Combine the remaining spices & add them to the oil mixture. Saute over low heat for 5 to 10 minutes. Spoon a little of the squash liquid into the skillet & stir & simmer until until well combined. Pour into the soup pot. Add water to make 6 c & stir in lemon juice to taste. Use any squash that you wish. Different squashes will give you different flavoured & textured soups. Try varying the spices: use coriander, fennel, celery seeds, rosemary or cayenne. "The Africa News Cookbook" Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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