(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.