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Winter Squash Soup



  1. Sauté 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.
  2. Stir in the squash and the stock and bring to a boil.
  3. Reduce heat, stir in salt and sugar, then simmer, covered, for 20 minutes, or until the squash has disintegrated and thickened the soup.
  4. When ready to serve, ladle into bowls and sprinkle a line of finely minced parsley across the top of each bowl surface.