How to make
Clean and peel the squash. Chop it into cubes and cook in salted water for 20-25 minutes.
Dip the tomatoes in boiling hot water, skin them and blend them.
Chop the Leeks and onion finely and saute in olive oil, until cooked.
Add the shredded garlic and pour in the tomato puree with a spoon of sugar. Simmer for 10 minutes at low to moderate heat.
Puree the squash and its juices in a blender and season with salt, pepper, ginger and cumin.
Combine the squash mix with the tomaotes, and adjust the consistency according to your preference, by adding a little water.
Cover with a lid, cook for 10 more minutes and set aside.
Sprinkle the tomato soup with chopped parsley and serve hot.
Enjoy your meal!
