Brazilian Winter Squash Soup Quibebe Food

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WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

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)



Quibebe (Butternut Squash Soup) image

Make and share this Quibebe (Butternut Squash Soup) recipe from Food.com.

Provided by Chef Q in Oregon

Categories     Vegetable

Time 1h15m

Yield 1 cup, 7 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
1 medium onion, chopped
1 medium tomatoes, 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

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.

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