Quibebe soup

Date Updated: 05/21/2016

Serving Info

Serves 8

Dietician Tip

If you can’t find fresh Fresno chili peppers, use dried red pepper flakes instead. Start with 1/2 teaspoon and add more to taste.

Directions

In a large stockpot over medium heat, add the oil. Saute onions, tomatoes, Fresno peppers and garlic for about 15 minutes, stirring frequently. Add the vegetable stock and squash. Bring to a boil, then reduce heat to a simmer.

Once squash is tender (about 15 minutes), place soup into a blender in small batches and puree until smooth. Return soup to the pot. Stir in salt, pepper and sugar. Sprinkle parsley on top before serving.

Ingredients

1 tablespoon olive oil
2 cups chopped onions
1 1/2 cups diced tomatoes
2 Fresno chili peppers, chopped
1 1/2 garlic cloves, diced
8 cups low-sodium vegetable stock
1 butternut squash, cubed
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon sugar
2 1/2 tablespoons chopped fresh parsley