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