Squash soup

1 hubbard squash

2 apples

2 medium red onions

2 tablespoons oil

2 cups stock

2 cups water

1/4 inch piece of ginger

2 teaspoons cumin

1 teaspoon cayenne

1 teaspoon salt

Split and seed the squash. Cook for 30 minutes at 350.

Dice the onion. slice the ginger into thin chips. Dice the apples.

Fry the onion in half the oil until they are just starting the brown. Add the rest of the oil, ginger and apple. fry for an additional 5 minutes. Add the stock and spices. Cover and simmer for about 10 minutes.

Scoop the squash from it's skin. Mash about half of the squash and divide the other half into bite sized chunks. Add the squash and water to the pot. Simmer 10 minutes.

Serve with mojo and roti.