Quibebe (Butternut Squash Soup)

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 medium tomato, peeled, seeded and coarsely chopped
• 1 small garlic clove, minced
• 1/2 teaspoon crushed red pepper flakes, chopped fine
• 2 lbs butternut squash, cut into 1/2 in cubes, peeled and seeded
• 4 cups beef stock
• 2 teaspoons kosher salt
• 1/2 teaspoon sugar
• 1 cup potato, diced into 1/4 inch cubes
• 3 1/2 teaspoons parmesan cheese, grated for serving

Directions

1. 1

   1) Melt butter over medium heat. Add the onion, tomato, garlic, and crushed red pepper. Cook, stirring occasionally, for about 10 minute

2. 2

   2) Add the squash, beef stock, salt, and sugar.

3. 3

   3) Bring to a boil. Lower the heat and simmer, covered for 30 min., or until the squash falls apart when touched.

4. 4

   4) Puree soup, put back into pot.

5. 5

   5) Add potatos and cook for 15 minute or until potatos are tender.

6. 6

   6) Serve with grated parmesan cheese.