Serves: 4-6
Cut 1 large squash into manageable pieces and boil in 6 - 8 cups water until soft. Cool and remove outer skin. Return to the original pot with original water.
Sauté 3 large chopped onions, 4 minced cloves garlic, 2 stalks finely chopped celery and 1tsp. minced fresh ginger in 2tbs. olive oil until soft. Add 1 chopped pepper, 1tsp. garam masala, 1tsp. ground cumin, and 1tsp. ground coriander. Cook for about 5 minutes longer. Add the onion-spice mixture to the squash and cook on low heat for 30-45 minutes. Reduce liquid if necessary. Puree the soup to a smooth consistency. Add plain yoghurt to taste. |
