RCI-SP.002.0175.001
Quibebe
Winter Squash Soup
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 3 tbsp
- 1 unit
- tomato peeled1 unitseeded, and chopped
- 2 unit
- red chile seeded1 - 2 unitchopped
- x 2 lb winter squash peeled1 unitand cut into ½" cubes (such as butternut or acorn, ideally calabaza)
- beef or vegetable stock4 cup
- 1 unit
- 1 unit
- ¼ tsp
- Finely-minced fresh parsley for garnish1 unit
Method
1
Melt butter in a medium saucepan or skillet over medium heat until it begins to foam slightly.
2 minutes
2
Add the minced garlic to the melted butter and sauté, stirring frequently, until fragrant and lightly golden.
2 minutes
3
Add the chopped onion to the pan and cook, stirring occasionally, until softened and translucent.
5 minutes
4
Season the mixture with salt, freshly-ground black pepper, and a pinch of sugar, stirring well to combine all the flavors.
1 minutes
5
Reduce the heat to low and allow the mixture to cook gently, letting the sugar caramelize slightly and the flavors meld together.
5 minutes
6
Taste the mixture and adjust seasoning with additional salt, pepper, or sugar as needed to achieve a balanced savory-sweet flavor profile.
1 minutes
7
Remove the pan from heat and allow the preparation to rest briefly before serving warm as a savory snack or spread.
2 minutes