Quibebe soup
Nutrition Facts
Serving Size 1 cup
Calories 106
| Amount Per Serving | ||
| Monounsaturated fat | 3 g | |
|---|---|---|
| Saturated fat | 0 g | |
| Total fat | 4 g | |
| Sodium | 280 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 3 g | |
| Protein | 2 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Need a new recipe for butternut squash? Try quibebe — a delicious, thick, squash-based South American soup.
Ingredients
(Serves 8)- 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
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.