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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.

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windhorse23 January 03, 2010
Quibebe (Butternut Squash Soup)