Quibebe (Butternut Squash Soup)

• 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

1. 1) Melt butter over medium heat. Add the onion, tomato, garlic, and crushed red pepper. Cook, stirring occasionally, for about 10 minute
2. 2) Add the squash, beef stock, salt, and sugar.
3. 3) Bring to a boil. Lower the heat and simmer, covered for 30 min., or until the squash falls apart when touched.
4. 4) Puree soup, put back into pot.
5. 5) Add potatos and cook for 15 minute or until potatos are tender.
6. 6) Serve with grated parmesan cheese.

unsalted butter, onion, tomatoes, garlic, red pepper, butternut squash, beef stock, kosher salt, sugar, potato, parmesan cheese

Taken from www.food.com/recipe/quibebe-butternut-squash-soup-398168 (may not work)