Simple Ethiopian Berbere Kuri Squash Soup

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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

Tools

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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

Yield:

2 bowls

Added:

Monday, February 8, 2010 - 8:19pm

Creator:

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