Winter Squash Soup (Quibebe) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 tablespoons (1/4 cup) butter | 1 medium onion, chopped | 1 medium tomato, peeled, seeded, and chopped |
| 1 clove garlic, minced | 1 or 2 fresh hot red peppers, seeded and chopped | 2 pounds winter squash, preferably calabaza (West Indian pumpkin), peeled and cut into 1/2-inch cubes |
| 4 cups beef stock | salt | 1/4 teaspoon sugar |
| Parmesan cheese (optional) | ||
| 1 | Melt the butter in a large saucepan; add the onion, tomato, garlic, and hot peppers; and cook until the onion is softened and the mixture thick and well blended. Add the squash and the stock to the saucepan, season to taste with salt, stir in the sugar, and simmer, covered, for 20 minutes or until the squash has disintegrated and thickened the soup, which should retain some texture and not be completely smooth. If liked, the soup may be sprinkled with 1 tablespoon Parmesan cheese for each serving. |