Find the complete recipe at: http://www.mayoclinic.org/healthy-lifestyle/recipes/quibebe-soup/rcp-20197738

Transcript

Quibebe soup

Serves 8

Tip: Quibebe is a thick, squash-based South American soup. If you can't find fresh Fresno chili peppers, used dried red pepper flakes instead. Start with 1/2 teaspoon and add more to taste.

  1. Add 1 tablespoon olive oil.
  2. Add 2 cups chopped onions.
  3. Add 1 1/2 cups diced tomatoes.
  4. Add 2 Fresno chili peppers.
  5. Add 1 1/2 garlic cloves.
  6. Saute for 15 minutes, stirring frequently.
  7. Add 8 cups low-sodium vegetable stock.
  8. Add 1 butternut squash.
  9. Bring to a boil.
  10. Simmer for 15 minutes until squash is tender.
  11. Place ingredients into blender.
  12. Puree until smooth.
  13. Stir in 3/4 teaspoon salt.
  14. Add 3/4 teaspoon ground black pepper.
  15. Add 1/2 teaspoon sugar.
  16. Sprinkle 2 1/2 tablespoons chopped fresh parsley.
  17. Sprinkle parsley before serving.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

March 17, 2018