6 med. scallions trimmed
6 whole sprigs thyme
1 med. Butternut squash peeled and seeded and cut into 1" cubes
3 cups chicken stock
1 small Scotch bonnet chile or habanera pepper - leave whole
3 Tbsp. olive oil
1. Tie scallions and thyme together. Place squash, stock, pepper and scallion bundle in med. saucepan. Bring to boil.
2. Reduce to a simmer and cook until squash is tender 20-25 min.
3. Remove scallion bundle and pepper and discard.
4. Puree soup.
5. Season with salt and pepper to taste. Garnish with subflower seeds or bacon bits if desired.
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