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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.

• 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--ideally calabaza, peeled and cut into 1/2-inch cubes
• 4 cups beef or vegetable stock
• salt and pepper
• 1/4 teaspoon sugar

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.