Recipe of the Month

Brazilian Winter Squash Soup (Quibebe)

Colorful, piquant, festive.  Serves 6 people.

    * 3 Tablespoons butter

    * 1 onion, chopped

    * 1 tomato, peeled, seeded, and chopped

    * 2 cloves garlic, minced

    * 1-2 red chilies, seeded and chopped

    * 2 lbs. winter squash, butternut or acorn, peeled and cut into 1/2-inch cubes

    * 4 cups vegetable stock

    * salt and pepper

    * 1/3 teaspoon brown 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.