Caribbean Winter Squash Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Here, a normally sweet squash soup base gets an underlying thrum of heat from Scotch bonnet pepper, which grows widely on Caribbean islands. If you prefer a more pronounced kick, don’t remove all of the pepper’s seeds; that’s where it packs most of its punch.


  • 3 tbsp. unsalted butter
  • 4 cloves garlic, finely chopped
  • 1 medium <


  1. Melt butter in a 6-qt. saucepan over medium-high. Add garlic, onion, and Scotch bonnet pepper and cook until golden, about 8 minutes. Add squash, stock, thyme, parsley, and bay leaf and bring to a boil. Reduce heat to medium and cook until squash is very tender, 30–35 minutes. Discard thyme, parsley, and bay leaf.
  2. Transfer soup to a blender and purée until smoo