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South American Squash Soup

Natural.Foodie's picture
Ingredients
  Flank steak 4 Ounce, fat trimmed
  Olive oil 1 Tablespoon
  Butternut squash 1 Small, peeled, seeded and cubed
  Onion 1 Large, diced
  Beef stock 2 1⁄2 Cup (40 tbs)
  Pureed tomatoes 1 1⁄2 Cup (24 tbs)
  Low-sodium soy sauce 2 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon
Directions

GETTING READY
1) Slice the flank steak into cubes of 1/2-inch dimensions.

MAKING
2) In a 3-quart saucepan, heat oil and saute the steak cubes until brown on all sides.
3) Take the steak out from the pan.
4) In the same pan, add in the cubed squash, diced onions and cook cover for about 15 minutes on medium-low flame.
5) Add in the browned beef, stock, tomatoes, soy sauce, marjoram, thyme and hot-pepper sauce.
6) Cook for 15 more minutes on low flame till the squash becomes tender.

SERVING
7) Serve the South American Squash Soup garnished with fresh chopped thyme leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
4

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