Name: Caribbean Winter Squash Soup
Yield: Serves 6
Ingredients: 3 tbsp. unsalted butter; 1 tsp. fresh lime juice; 3 lb. winter squash, such as calabaza or butternut, peeled, seeded, and cut into ½″ pieces; 1 bay leaf; 2 sprigs fresh flat-leaf parsley; 1 cup milk; ¼ cup heavy cream; Crème fraîche, to garnish; Kosher salt and freshly ground black pepper, to taste; 4 sprigs fresh thyme; 4 cloves garlic, finely chopped; ½ tbsp. mild curry powder; 4 cups vegetable or chicken stock; 1 medium white onion, finely chopped; 1 Scotch bonnet pepper, stemmed, seeded, and finely chopped; ¼ tsp. freshly grated nutmeg

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Method

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.
Transfer soup to a blender and purée until smoo

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Caribbean Winter Squash Soup

Ingredients

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