Butternut Squash Soup

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Great Butternut squash soup. When serving you can throw in sunflower seeds or bacon bits to "kick it up" (ala Emeril)

INGREDIENTS
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

PREPARATION
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.

Serves 5.

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