Brazilian Winter Squash Soup (Quibebe)

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.