Ingredients:
250 gms. squash peeled, seeded & cubed
1 large onion
1 celery stalk, chopped
2 bay leaves
1/2 tsp. oregano
2 tomato paste
1/4 k. tomatoes, skinned, seeded & diced
2 1/2 pints water
1 cup carrots, chopped & salt pepper to taste
Directions:
Put all ingredients in a pot. Bring to boil then simmer until squash is tender. Place about half of the soup in a blender and process. Return soup to the pot. If soup is too thick, add more stock. Serve hot in a mug.
250 gms. squash peeled, seeded & cubed
1 large onion
1 celery stalk, chopped
2 bay leaves
1/2 tsp. oregano
2 tomato paste
1/4 k. tomatoes, skinned, seeded & diced
2 1/2 pints water
1 cup carrots, chopped & salt pepper to taste
Directions:
Put all ingredients in a pot. Bring to boil then simmer until squash is tender. Place about half of the soup in a blender and process. Return soup to the pot. If soup is too thick, add more stock. Serve hot in a mug.
