Butternut Squash Soup
Martha Stuart
| 2 lbs | Butternut Squash |
| 4 C | Boullion |
| 1 Bunch | Scallions |
| 1 | Scotch Bonnet Pepper |
| Fresh Thyme |
Peel and clean the squash and cut into small cubes. In a pot begin heating boullion and add the squash. Keep the scallions and thyme in a bundle and add to the pot. With a knife make a few small holes in the scotch bonnet pepper and add it to the pot. Cook about 30 mins. Remove the scallions, thyme and the pepper. Using a hand mixer, puree the soup.
Serve as is, or with sour cream.
