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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
oops...forgot to mention, we remove the thyme twigs, but leave the little buds.
Rating: Unrated
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.