Stewed Squash and Leeks


  • 3 cups winter squash cut into 1" cubes
  • 1 cup sliced leeks (fresh or dried)
  • 1 cup chicken broth (2 cups if leeks are dried)
  • 1 cup chopped bell pepper (green or ripe)
  • 1 tablespoon minced ginger
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped cilantro


Combine all ingredients except cilantro in a large pot. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Adjust liquid if necessary.

Remove 7 or 8 squash cubes, mash with a fork, and return to soup pot. Stir.

Simmer 3-5 more minutes.

Stir in cilantro and serve with rice or baguette.

Makes 4 servings.

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