Quibebe (Butternut Squash Soup)

Chef Q in Oregon's Note:

This is a slightly different take on an Argentina soup recipes. Easy to make a super yummy!

• Total Time: 1 hrs 15 mins
• Prep Time: 20 mins
• Cook Time: 55 mins

Ingredients:

Serves: 7

Yield: 1.0 cup

• 4 tablespoons unsalted butter
• 1 medium onion , chopped
• 1 medium tomato , peeled, seeded and coarsely chopped
• 1 small garlic clove , minced
• ½ teaspoon crushed red pepper flakes , chopped fine
• 2 lbs butternut squash , cut into 1/2 in cubes, peeled and seeded
• 4 cups beef stock
• 2 teaspoons kosher salt
• ½ teaspoon sugar
• 1 cup potato , diced into 1/4 inch cubes
• 3 ½ teaspoons parmesan cheese , grated for serving

Directions:

1. 1) Melt butter over medium heat. Add the onion, tomato, garlic, and crushed red pepper. Cook, stirring occasionally, for about 10 minute
2. 2) Add the squash, beef stock, salt, and sugar.
3. 3) Bring to a boil. Lower the heat and simmer, covered for 30 min., or until the squash falls apart when touched.
4. 4) Puree soup, put back into pot.
5. 5) Add potatos and cook for 15 minute or until potatos are tender.
6. 6) Serve with grated parmesan cheese.

Reviews

[windhorse23]

I am always curious to try different ethnic foods. I have no idea how authentic this is. Some of the changes I made: I didn't peel or seed the tomato (too much work!), I used salted butter, and I left out the parmesan cheese. I used my immersion blender to puree. I found the finished product a tad sweet, which I suppose is the nature of butternut squash. I feel the amount of butter could be cut back a bit. And now I'm wondering how this recipe would work with pumpkin instead of squash. Hmm... Thanks Chef Q, nice recipe.