Instructions: 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.

Comments: Colorful, piquant, festive-definitely NOT your smooth, bland pumpkin/butternut ho-hum. Serve this Bahian specialty hot as a substantial first course to 6 people.

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