Squash Soup

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SQUASH SOUP

Source: The Africa News Cookbook

 

The Mozambican who inspired this recipe cooks it differently each time he

makes it, depending on what is fresh in the market and what spices he can

get. The squash most frequently available in Mozambique is similar to the

West Indian or Caribbean variety that can be found in parts of Canada and

the U.S. Butternut is another good choice but any winter squash will do. It'

s

the method that's important here.

 

1 - 2 lbs. squash, peeled and cubed

1 bay leaf

4 or 5 large garlic cloves, crushed

1 tblsp. onion, minced

1 tblsp. oil or butter

1 tsp. salt

1/8 tsp. black pepper

1 tsp. fresh ginger, grated

¼ tsp. curry powder

1/8 tsp. turmeric

1/8 tsp. paprika

1 - 3 tblsp. lemon juice

 

Peel, cube and boil the squash in enough water to cover. (If your squash is

extremely hard, you may boil it whole or in chunks until it becomes soft

enough to peel and chop.) When the pieces are very soft, lift them out,

leaving water in the pot. Mash squash with a fork, or put through a sieve,

and return to cooking water. Simmer gently, adding the bay leaf.

Meanwhile, sauté the crushed garlic and the onion in oil or butter. Combine

the remaining spices and add them to the butter mixture. Sauté 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.

 

Variations : Chicken-style stock may be used instead of water, and other

vegetbles

may be added. Among other spices that work well in squash soup are

coriander, fenner, celery seed, rosemary and cayenne pepper.

 

Serves 4 - 6.

 

country : Mozambique