Winter Squash Soup: Quibebe

Name: Winter Squash Soup: Quibebe
Yield: Makes 7 cups (1.75 l); 6 first-course servings
Cuisine: Italian
Ingredients: 4 cups (1 l) Beef Stock or, in England beef stock, imported beef or meat stock; ½ small dried hot red pepper (pequín), crushed; 2 pounds (900 g) butternut or Hubbard squash, cut into pieces, seeded, peeled, and cut into ½-inch (1-cm) dice; 1 medium onion, coarsely chopped; 4 tablespoons (60 g) unsalted butter; 1 very small clove garlic, smashed, peeled, and very finely chopped; 1 medium tomato, peeled, seeded, and coarsely chopped; Freshly grated Parmesan cheese, for serving; 2 teaspoons kosher salt; ½ teaspoon sugar

Preparation info

Makes 7 cups 1.75 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Argentina produces a great deal of beef, so it is logical that its squash soup uses beef stock. The soup should retain some texture and should not be completely smooth.

Ingredients

4 tablespoons (60 g) unsalted butter
1 medium onion, coarsely chopped

Europe
Asia
Italy
India
China
Milan
Genoa
Starter
Soup
Tuscany
Gluten-free
Winter
Mediterranean

Method

In a medium saucepan, melt the butter over medium heat. Stir in the onion, tomato, garlic, and pepper. Cook, stirring occasionally, for 10 minutes. Stir in the squash, stock, salt, and sugar. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes, or until the squash has disintegrated and thickened the soup.

Serve with Parmesan cheese.