Brazilian Winter Squash Soup - {Quibebe}

Recipe Ingredients

3 tablespoons	45ml	Butter
1		Onion - chopped
1		Tomato - peeled, seeded,
		And chopped
2		Garlic cloves - minced
1		Red chile - (to 2) - seeded, chopped
2 lbs	908g / 32oz	Winter squash - peeled, and
		Cut into 1/2" cubes
		(such as butternut or acorn; ideally
		Calabaza)
4 cups	948ml	Beef or vegetable stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 teaspoon	1.3ml	Sugar
		Finely-minced fresh parsley - for garnish

Recipe Instructions

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.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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