Brazilian Winter Squash Soup - {Quibebe}

[Guest guest]

Brazilian Winter Squash Soup - {Quibebe}

 

3 tablespoons butter

1 onion, chopped

1 tomato, peeled, seeded, chopped

2 garlic cloves, minced

1 red chile, seeded, chopped

2 pounds winter squash peeled, cut into 1/2 " cubes such as butternut or acorn

4 cups vegetable stock

salt to taste

freshly ground black pepper to taste

1/4 teaspoon 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.

Makes 4 servings.

Calories 120, Fat 6 g. Carbs 16 g, Sodium 67 mg, Fiber 2 g.