New This Month

Jamaican Squash Soup


Each kind of squash has its own distinct flavor. But because the butternut is all its name promises -- buttery and nutty sweet -- it is perfect for making soup. It is the sweetness of the squash combined with the spicy heat of the chile that makes this soup so unusual and delicious.

  • Servings: 4

Source: Martha Stewart Living, January 2002


  • 6 medium scallions, trimmed
  • 6 whole sprigs thyme
  • 1 medium butternut squash, (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 small Scotch-bonnet chile
  • Salt and freshly ground black pepper


  1. Tie scallions and thyme together with a piece of kitchen twine. Place squash, stock, Scotch bonnet, and scallion bundle in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook until squash is extremely tender, 15 to 20 minutes.

  2. Remove scallion bundle and Scotch bonnet, and discard. Puree soup. For a very silky soup, pass through a sieve. Season with salt and pepper, and serve.

Reviews Add a comment

  • Beckala67
    8 OCT, 2010
    oops...forgot to mention, we remove the thyme twigs, but leave the little buds.
  • Beckala67
    8 OCT, 2010
    Delicious! We used 2 (12 ozs) frozen Butternut Squash (Birdseye) and didn't bother making a bouquet garnis of the scallions and thyme. We just halved the scallions horizontally and put the thyme sprigs in whole. Sliced 4 little notches into the Scotch Bonnet peppers and used 2 Knorr vegetable bouillions to 4 cups of water. Added 1/4 cup of light cream in the end and then poured into the blender, with the scallions and thyme.