Hi fellow foodies! I’m happy to share with you my Squash Soup with Malunggay leaves.
Here’s the ingredients:
1/4 cup margarine
1 medium onion
3 to 4 cups cooked squash
1/2 teaspoon ground black pepper
1 1/2 cups soup stock (the water I used to cook the squash).
Melt the margarine (I used Star Margarine) and saute the onion. Add in salt and pepper, cook until the onion is brownish. Stir in the cooked squash and the vegetable stock. Let it boil, reduce heat, and simmer for at least 45 minutes on low to medium heat.
Instead of parsley, I added malunggay leaves to make my soup even more nutritious. Share other sumptuous food here.