Misc Food Recipes

Mozambican Squash Soup


1-2 lb squash, peeled & cubed
1 bay leaf
4-5 lg garlic cloves, crushed
1 tbsp onion, minced
1 tbsp oil or butter
1 tsp salt
1/8 tsp black pepper
1 tsp fresh ginger, grated
1/4 tsp curry powder
1/8 tsp turmeric
1/8 tsp paprika
1-3 tbsp lemon juice


other vegetables may be added
other possible spices: coriander, fennel, celery seed, rosemary, cayenne


Peel, cube and boil the squash in enough water to cover. When the pieces are very soft, lift them out, leaving water in pot. Mash squash with a fork and return to cooking water.* Simmer gently, adding the bay leaf.

Meanwhile, saute the crushed garlic and the onion in oil or butter. Combine the remaining spices and add them to the butter mixture. Saute over low heat for 5-10 minutes until flavors have blended well. 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 6 cups and stir in lemon juice to taste.

* Soup might be quite thin but I’ve found simmering it for awhile will thicken it up. Alternative would be to hold back some of the cooking water. SHARE With Your Friends:

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