JAMAICAN SQUASH SOUP
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.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 6
Steps:
- 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.
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