Simple Ethiopian Berbere Kuri Squash Soup
By: Boris Mann
Published: Monday, February 8, 2010 - 8:19pm

Ingredients




1 1/2 cups Kuri Squash
1 tablespoon butter
1 teaspoon Ethiopian Berbere
1 1/2 cups water
1 chicken bouillon cube
1/2 cup cream

Preparation

1 Peel and dice kuri squash into 1cm cubes 2 Saute the squash in the butter. Sprinkle the berbere spices over the squash 3 Add the water as the squash begins to brown 4 Add the chicken bouillon and dissolve 5 Simmer until squash is tender (20 - 30 minutes) 6 Add the cream and use a hand blender to blend squash 7 Adjust salt to taste

About


I had a large kuri squash, and used it over several days. The small amount of cubed squash that I had leftover ended up being this single serving soup.
Monsoon Coast Spices on Salt Spring Island makes a wonderful Berbere: http://www.monsooncoast.com/spices/ethiopian_berbere.html