Quibebe

Quibebe de Abóbora (Brazilian Squash Soup)

Quibebe is a rustic, comforting squash soup from Brazil with deep colonial and indigenous roots. Onions and squash are simmered until silky, then thickened with a touch of manioc flour for a velvety, slightly nutty finish.

Prep

15 min

Cook

45 min

Total

60 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •1 kg (2.2 lb) winter squash (cabotiá or butternut), cabotiá (Japanese pumpkin) is most traditional; butternut is the closest substitute in North American kitchens
• •30 g (2 Tbsp) lard or unsalted butter, lard is traditional; butter works fine
• •2 medium (about 240 g) onions, white or yellow, finely chopped
• •2 cloves garlic, minced, optional but common
• •1 L (4 cups) water or light chicken stock, stock adds depth; water keeps it vegan
• •1 tsp fine sea salt, adjust to taste
• •0.5 tsp freshly ground black pepper
• •60 g (½ cup) manioc (cassava) flour, farinha de mandioca, finely milled (farinha fina); this is what gives quibebe its signature body. Substitute with toasted cassava flour only — do NOT use wheat flour or cornstarch
• •2 Tbsp chopped fresh cilantro or parsley, for finishing

Steps

1. 1 Peel the squash, scoop out and discard the seeds, and cut the flesh into 2.5 cm (1 in) cubes. Finely chop the onions and garlic.
2. 2 In a heavy pot over medium heat, melt the lard or butter. Add the onions and cook, stirring often, for 6 to 8 minutes until soft and translucent but not browned. Add the garlic and cook 30 seconds more.
3. 3 Add the squash, salt, and pepper, and stir to coat in the aromatics. Pour in the water or stock — it should just barely cover the squash; add a splash more if needed.
4. 4 Bring to a boil, then reduce the heat and simmer uncovered for 25 to 30 minutes, until the squash is completely tender and breaks apart when pressed against the side of the pot.
5. 5 Mash the squash directly in the pot with a potato masher or the back of a spoon until you have a coarse, rustic purée (it should not be perfectly smooth). Taste and adjust salt.
6. 6 Sprinkle the manioc flour over the surface a tablespoon at a time, whisking constantly to prevent lumps. Simmer 5 to 8 minutes, stirring often, until the soup thickens to a creamy, pourable consistency — it should coat the back of a spoon but still flow easily.
7. 7 Ladle into bowls, scatter the cilantro or parsley over the top, and serve hot. Quibebe is traditionally eaten as a light main with crusty bread or as a side to grilled meat and rice.