Quibebe (Butternut Squash Soup)

READY IN: 1hr 15mins
Recipe by Chef Q in Oregon

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

Top Review by 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.

Ingredients Nutrition

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.

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