Squash Soup

Squash Soup
Recipe type: Soup
Squash Soup is a Bolivian food recipe with hot chilies, onions and carrots.
  • 2 tablespoons butter
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 cloves of garlic, chopped
  • 1 cup tomato puree
  • 2 fresh, hot chilies, seeded and chopped
  • 2½ pounds butternut squash, peeled and cubed
  • 5 cups low-sodium chicken broth
  • Pepper to taste
  • Very small amount of salt
  • Lime wedges
  1. In a large, non-aluminum saucepan, warm the butter over medium heat. Stir in the onions, carrots, and garlic. Cook for 3 minutes and then cover the pan. Lower heat and cook for 3 or 4 more minutes, until the vegetables are very tender.
  2. Stir in the tomato puree, chilies, butternut squash, and chicken broth. Bring the soup to a simmer and cook for 30 minutes. Mash the squash pieces with a potato masher, season to taste and serve.
  3. Serve with lime wedges and corn bread.

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