Winter Squash Soup
- 3 tbsp butter
- 1 onion chopped
- 1 tomato peeled, seeded, and chopped
- 2 garlic cloves minced
- 1 - 2 red chile seeded, chopped
- 1 x 2 lb winter squash peeled, and cut into ½" cubes (such as butternut or acorn, ideally calabaza)
- 4 cup beef or vegetable stock
- salt to taste
- Freshly-ground black pepper to taste
- ¼ tsp sugar
- Finely-minced fresh parsley for garnish
- Sauté onions, tomato, garlic, and hot peppers in the butter in a large saucepan over low to 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.
- 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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