Butternut Squash Beef Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  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.
Recipe by Parkesdale Farm Market Blog at http://www.parkesdale.com/blog/2013/11/butternut-squash-beef-soup/