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.
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.
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