(For all ingredients, please use organic versions if available)
1 teaspoon mushroom seasoning powder
1 teaspoon grounded black pepper
1 teaspoon salt
1 cup of moringa leaves
500 grams squash
3 cups coconut milk
- Peel the squash and slice it.
- Boil the squash for about 20 minutes until it becomes tender.
- Take the squash out and smash it.
- Take the smashed squash back to the pot and boil it again.
- Wait until the water is boiling and then pour in the coconut milk.
- The pouring will be done in two times.
- For the first pouring is to make the soup creamy.
- Add in the moringa leaves.
- Wait until the water is boiling and then pour the remaining of the coconut milk.
- Wait until the water is boiling again and then add in 1 teaspoon of pepper, mushroom powder, and salt.
- Wait until it is boiling and then turn of the heat.
- Ready to be served.