BRAZILIAN WINTER SQUASH SOUP (QUIBEBE)

1 onion, chopped
1 tomato, peeled, seeded, and chopped
2 cloves garlic, minced
1 to 2 red chilies, seeded and chopped
3 tablespoons butter
2 lbs. winter squash, butternut or acorn (ideally calabaza), peeled and cut into 1/2-inch cubes
4 cups beef or vegetable stock
salt and pepper
1/4 teaspoon sugar
Garnish: finely minced parsley

Saute onions, tomato, garlic, and hot peppers in the butter in a large saucepan over medium heat until the onion is softened and the mixture is thick, about 15 minutes.

Stir in the squash and the stock and bring to a boil. Reduce heat, stir in salt and sugar, then simmer, covered, for 20 minutes, or until the squash has disintegrated and thickened the soup. This may take a little mashing but better to mash than overcook. You want a nicely chunky texture.

When ready to serve, ladle into bowls and sprinkle a line of finely minced parsley across the top of each bowl surface.