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Soup: Jamaican Squash Soup




Source of Recipe


Mavis Rogers


Recipe Introduction





"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."


List of Ingredients






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



Recipe



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. Pur�e soup. For a very silky soup, pass through a sieve. Season with salt and pepper, and serve.

SERVES 4