Quibebe

Recipe Description

Winter Squash Soup

3 tbsp butter
1 onion chopped
1 tomato peeled, seeded, and chopped
2 garlic cloves minced
1 - 2 chile de arbol|red chile seeded, chopped
1 x 2 lb pumpkin|winter squash peeled, and cut into ½" cubes (such as butternut squash|butternut or acorn squash|acorn, ideally calabaza squash|calabaza)
4 cup beef stock|beef or vegetable stock
salt to taste
Freshly-ground black pepper to taste
¼ tsp granulated sugar|sugar
Finely-minced fresh parsley for garnish

Sauté onions, tomato, garlic, and chile pepper|hot peppers in the butter in a large saucepan over medium heat until the onion is softened and the mixture is thick - about 15 minutes.
Stir in the squash and the stock and bring to a boil.
Reduce heat, stir in salt and granulated sugar|sugar, then simmer, covered, for 20 minutes, or until the squash has disintegrated and thickened the soup.
When ready to serve, ladle into bowls and sprinkle a line of finely minced parsley across the top of each bowl surface.

This article uses material from the "Quibebe" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License