Courtesy of PureZing

Serves 4-6

INGREDIENTS:

1 large squash cut into pieces
3 onions, chopped
4 cloves garlic, minced
2 stalks celery, finely chopped
1 teaspoon fresh ginger, minced
2 Tablespoons olive oil
1 small jalapeno pepper, seeds removed and finely chopped
1-teaspoon garam masala
1-teaspoon ground cumin
1-teaspoon ground coriander
Yoghurt, paprika and chives for garnish

DIRECTIONS:

Cut 1 large squash into manageable pieces and boil in 6 - 8 cups water until soft. Cool and remove outer skin. Return cooked squash to the original pot with original water.

Sauté onions, garlic, celery and ginger in olive oil until soft. Add jalapeno pepper, garam masala, cumin, and 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 dollops of plain yoghurt on top and dust with paprika/chopped chives for color.