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 chicken stock
1 small Scotch-bonnet chile
Salt and freshly ground black pepper
1. 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.
2. Remove scallion bundle and Scotch bonnet, and discard. Purée soup. For a very silky soup, pass through a sieve. Season with salt and pepper, and serve. Serves 4.