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.

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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
10/08/2010
oops...forgot to mention, we remove the thyme twigs, but leave the little buds.
Rating: Unrated
10/08/2010
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.