Quibebe (Butternut Squash Soup)

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

• Ready In: 1 hr 15 mins
• Serves: 7
• Yields: 1 cup

Ingredients

• 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

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.