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Print this Recipe    Squash Soup

Mozambique Squash Soup

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

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.

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