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.
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 medium tomatoes, peeled, seeded and coarsely chopped
- 1 small garlic clove, minced
- 1⁄2 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
- 1⁄2 teaspoon sugar
- 1 cup potato, diced into 1/4 inch cubes
- 3 1⁄2 teaspoons parmesan cheese, grated for serving
Directions See How It's Made
- 1) Melt butter over medium heat. Add the onion, tomato, garlic, and crushed red pepper. Cook, stirring occasionally, for about 10 minute
- 2) Add the squash, beef stock, salt, and sugar.
- 3) Bring to a boil. Lower the heat and simmer, covered for 30 min., or until the squash falls apart when touched.
- 4) Puree soup, put back into pot.
- 5) Add potatos and cook for 15 minute or until potatos are tender.
- 6) Serve with grated parmesan cheese.