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

Directions

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