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.
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 <u>Homemade Chicken Stock</u>, or canned low-sodium chicken broth, skimmed of fat
1 small Scotch-bonnet chile
Salt and freshly ground black pepper
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.
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.