Posted by on Nov 22, 2013 in Recipes | 1 comment

Butternut Squash Beef Soup

Today I learned Butternut Squash is technically a fruit because it has seeds.  Butternut squash is low in fat, rich in phytonutrients, antioxidants, high in potassium, vitamin B6 and folate.  While we usually roast it at home, I decided to add it to our beef soup recipe and the results were fantastic.

 

To pick a good butternut squash, look for a hard, light-tan, unblemished one that feels heavy for its size.  If the outside rind looks too shiny, then it probably was picked too early and won’t be as sweet as a full grown squash.  To store and keep fresh, store whole in a cool, dry place, outside of the refrigerator.  Butternut squash will keep for 3 months.

Butternut Squash

 

Butternut Squash Beef Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 6 cups water
  • 1 butternut squash, peeled and cubed
  • 2 lbs chuck short ribs
  • 2 mild Italian sausage links
  • 1 tbsp recaito (recipe to follow or store bought in the frozen section)
  • 3 garlic cloves, thinly sliced
  • 1 can chick peas, liquid drained and rinsed
  • ½ tbsp flour
  • ½ tbsp butter, room temperature
  • ¼ cup red lentils
  • 1 cup cabbage, shredded
  • 2 tbsp Olive oil
Instructions
  1. Removed meat from bones. Set bones aside. Using a heavy pot or dutch oven, brown meat on medium-high heat with Olive Oil.
  2. Add sausage, meat bones and water to pot and boil for 40 minutes.
  3. Add recaito, squash, garlic, chickpeas. Boil for 30 minutes.
  4. Mix flour with butter before adding it to pot. Add red lentils and cook for about 30 minutes.
  5. Serve in bowls and top with shredded cabbage.

To make the recaito, you need a blender or a food processor.  Add four garlic cloves, a couple of culantro leaves, a cup of cilantro, one chopped green bell pepper and half of a medium sized onion.  There are many ways to make it, if you can’t find culantro, you may double the cilantro.  Pulse in the blender or food processor until pureed.  Season with salt and keep refrigerated.  Enjoy!

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by Xiomara (183 Posts)

Hi! I'm Xiomara. My love for strawberries started at a young age. As a child growing up in Puerto Rico, eating strawberries was a special treat. Fast forward to 2007, we packed our home and moved to Plant City, the winter strawberry capital of the world.


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One Response to “Butternut Squash Beef Soup”

  1. I like all the ingredients added to the soup! It’s just not squash. Thanks for linking up with the Tasty Tuesday’s Link-up. I have pinned your post to the Tasty’s Tuesday’s Pinterest Board!
    Tammy @ creativekkids.com recently posted…Bloggers Brags Pinterest Party, Week 18My Profile

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