South American Squash Soup Recipe


Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Flank steak4 Ounce, fat trimmed
 Olive oil1 Tablespoon
 Butternut squash1 Small, peeled, seeded and cubed
 Onion1 Large, diced
 Beef stock2 1⁄2 Cup (40 tbs)
 Pureed tomatoes1 1⁄2 Cup (24 tbs)
 Low-sodium soy sauce2 Teaspoon
 Dried marjoram1⁄4 Teaspoon
 Dried thyme1⁄4 Teaspoon
 Hot pepper sauce1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 303 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.4%

Saturated Fat 1.4 g6.9%

Trans Fat 0 g

Cholesterol 7.5 mg

Sodium 486 mg20.2%

Total Carbohydrates 52 g17.3%

Dietary Fiber 9.6 g38.3%

Sugars 19.4 g

Protein 16 g31.1%

Vitamin A 508.6% Vitamin C 120.5%

Calcium 18.1% Iron 31%

*Based on a 2000 Calorie diet


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

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.

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