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Brazilian Winter Squash Soup (Quibebe)

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 97385
cook method: stovetop

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3 tablespoons butter
1 onion, chopped
1 tomato, peeled, seeded, chopped
2 cloves garlic, minced
1 red chile, seeded, chopped
2 pounds winter squash peeled, cut into 1/2" cubes such as butternut or acorn
4 cups vegetable stock
salt, to taste
freshly ground black pepper, to taste
1/4 teaspoon sugar
finely minced fresh parsley for garnish


Saute onions, tomato, garlic, and hot peppers in the butter in a large saucepan over medium heat until the onion is softened and the mixture is thick, about 15 minutes.

Stir in the squash and the stock and bring to a boil. Reduce heat, stir in salt and sugar, then simmer, covered, for 20 minutes, or until the squash has disintegrated and thickened the soup.

This may take a little mashing, but better to mash than overcook. You want a nicely chunky texture.

When ready to serve, ladle into bowls and sprinkle a line of finely minced parsley across the top of each bowl surface.

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Nutritional data has not been calculated yet.

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