Reviews (2) Add Rating & Review 5 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 10/08/2010 oops...forgot to mention, we remove the thyme twigs, but leave the little buds. Martha Stewart Member Rating: Unrated 10/08/2010 Delicious! We used 2 (12 ozs) frozen Butternut Squash (Birdseye) and didn't bother making a bouquet garnis of the scallions and thyme. We just halved the scallions horizontally and put the thyme sprigs in whole. Sliced 4 little notches into the Scotch Bonnet peppers and used 2 Knorr vegetable bouillions to 4 cups of water. Added 1/4 cup of light cream in the end and then poured into the blender, with the scallions and thyme.
Back to Jamaican Squash Soup All Reviews for Jamaican Squash Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Jamaican Squash Soup Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Jamaican Squash Soup
Recipe Summary Servings: 4
Gallery
Jamaican Squash Soup
Jamaican Squash Soup
Jamaican Squash Soup
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
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
Directions
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.
Reviews (2)
Add Rating & Review 5 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/08/2010 oops...forgot to mention, we remove the thyme twigs, but leave the little buds. Martha Stewart Member Rating: Unrated 10/08/2010 Delicious! We used 2 (12 ozs) frozen Butternut Squash (Birdseye) and didn't bother making a bouquet garnis of the scallions and thyme. We just halved the scallions horizontally and put the thyme sprigs in whole. Sliced 4 little notches into the Scotch Bonnet peppers and used 2 Knorr vegetable bouillions to 4 cups of water. Added 1/4 cup of light cream in the end and then poured into the blender, with the scallions and thyme.
Reviews (2)
Add Rating & Review 5 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/08/2010 oops...forgot to mention, we remove the thyme twigs, but leave the little buds. Martha Stewart Member Rating: Unrated 10/08/2010 Delicious! We used 2 (12 ozs) frozen Butternut Squash (Birdseye) and didn't bother making a bouquet garnis of the scallions and thyme. We just halved the scallions horizontally and put the thyme sprigs in whole. Sliced 4 little notches into the Scotch Bonnet peppers and used 2 Knorr vegetable bouillions to 4 cups of water. Added 1/4 cup of light cream in the end and then poured into the blender, with the scallions and thyme.Martha Stewart Member
Rating: Unrated 10/08/2010
oops…forgot to mention, we remove the thyme twigs, but leave the little buds.
Rating: Unrated
Delicious! We used 2 (12 ozs) frozen Butternut Squash (Birdseye) and didn’t bother making a bouquet garnis of the scallions and thyme. We just halved the scallions horizontally and put the thyme sprigs in whole. Sliced 4 little notches into the Scotch Bonnet peppers and used 2 Knorr vegetable bouillions to 4 cups of water. Added 1/4 cup of light cream in the end and then poured into the blender, with the scallions and thyme.
All Reviews for Jamaican Squash Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Jamaican Squash Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
