Winter Squash Soup: Quibebe

Preparation info
  • Makes 7 cups 1.75 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

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.


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


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.