Brazilian Winter Squash Soup Quibebe Food

WINTER SQUASH SOUP

Steps:

• Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
• Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

QUIBEBE (BUTTERNUT SQUASH SOUP)

Steps:

• 1) Melt butter over medium heat. Add the onion, tomato, garlic, and crushed red pepper. Cook, stirring occasionally, for about 10 minute
• 2) Add the squash, beef stock, salt, and sugar.
• 3) Bring to a boil. Lower the heat and simmer, covered for 30 min., or until the squash falls apart when touched.
• 4) Puree soup, put back into pot.
• 5) Add potatos and cook for 15 minute or until potatos are tender.
• 6) Serve with grated parmesan cheese.