Tangy Tamarind Butternut Soup

Tamarind Fresh From The Pod

1. Tamarind is a good source of antioxidants that fight against cancer. Tamarind contains carotenes, vitamin C, flavanoids and the B-vitamins
2. Tamarind protects against vitamin C deficiency
3. Tamarind reduces fevers and provides protection against colds
4. Tamarind helps the body digest food
5. Tamarind is used to treat bile disorders
6. Tamarind is a mild laxative
7. Tamarind lowers cholesterol
8. Tamarind promotes a healthy heart
9. Tamarind can be gargled to ease sore throat
10. Tamarind applied to the skin to heal inflammation

1 Butternut squash split in half and remove seeds. Arrange cut side up in shallow baking pan in 1 inch of water. Bake them in a moderate oven (350 degree) for about 1 hour or until they are brown and very tender when tested with a fork. Cool and scoop meat from shell.

2 tamarind pods. Remove shell and stringing veins. Place whole pods with meat in hot water and let soak for a few mins. I find this helps to remove the meat from the pods.

4 C water

2 natural bullion cubes

1 small habanera pepper (optional for more heat) or 1 tsp chilli powder

1 tsp cumin

1 tsp died oregano

1 bunch of kale stems removed

1-2 chicken chorizo sausage- steamed ¼ inch water till cooked thru in a small saucepan and cut into bite size pieces.

Boil water with bullion and habanera pepper until cubes dissolve.

Put Squash, tamarind, water mixture, and spices in a blender and puree. Add water if needed. Stop when mixed and add kale. Blend until kale in torn into small pieces. Re heat and serve. Freeze any leftovers.