Quibebe soup
Updated: 2016-05-21
Need a new recipe for butternut squash? Try quibebe — a delicious, thick, squash-based South American soup.
Serves 8
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1 1/2 cups diced tomatoes
- 2 Fresno chili peppers, chopped
- 1 1/2 garlic cloves, diced
- 8 cups low-sodium vegetable stock
- 1 butternut squash, cubed
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon sugar
- 2 1/2 tablespoons chopped fresh parsley
In a large stockpot over medium heat, add the oil. Saute onions, tomatoes, Fresno peppers and garlic for about 15 minutes, stirring frequently. Add the vegetable stock and squash. Bring to a boil, then reduce heat to a simmer.
Once squash is tender (about 15 minutes), place soup into a blender in small batches and puree until smooth. Return soup to the pot. Stir in salt, pepper and sugar. Sprinkle parsley on top before serving.
Nutritional analysis per serving
Calories: 106
Total carbohydrate: 12 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 2 g
Saturated fat:
Serving size: 1 cup
Sodium:
Total fat: 4 g