Brazilian Winter Squash Soup - (Quibebe)

Ingredients
3 tbl butter
1 x onion chopped
1 x tomato peeled, seeded,
    and chopped
2 x garlic cloves minced
1 x red chile - (to 2) seeded, chopped
2 lb winter squash peeled, and
    cut into 1/2" cubes
    (such as butternut or acorn, ideally calabaza)
4 cup beef or vegetable stock
    Salt to taste
    Freshly-ground black pepper to taste
1/4 tsp sugar
    Finely-minced fresh parsley for garnish
  

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.
Comments: Colorful, piquant, festive-definitely NOT your smooth, bland pumpkin/butternut ho-hum. Serve this Bahian specialty hot as a substantial first course to 6 people.

 

 

 

Brazilian Soup & Stews