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

SERVES 4