Quibebe

Description
Winter Squash Soup

Ingredients

 * 3 tbsp butter
 * 1 onion chopped
 * 1 tomato peeled, seeded, and chopped
 * 2 garlic cloves minced
 * 1 - 2 red chile seeded, chopped
 * 1 x 2 lb winter squash peeled, and cut into ½" cubes (such as butternut or acorn, ideally calabaza)
 * 4 cup	beef or vegetable stock
 * salt to taste
 * Freshly-ground black pepper to taste
 * ¼ tsp sugar
 * Finely-minced fresh parsley for garnish

Directions

 * 1) Sauté onions, tomato, garlic, and hot peppers in the butter in a large saucepan over low to medium heat until the onion is softened and the mixture is thick - about 15 minutes.
 * 2) Stir in the squash and the stock and bring to a boil.
 * 3) Reduce heat, stir in salt and sugar, then simmer, covered, for 20 minutes, or until the squash has disintegrated and thickened the soup.
 * 4) When ready to serve, ladle into bowls and sprinkle a line of finely minced parsley across the top of each bowl surface.