Instructions: Tie the scallions and thyme together with a piece of kitchen twine. Place the 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. Serve with cheese toast.

This recipe yields 4 servings.

NOTES : Mavis Rogers works in the Martha Stewart Living kitchen in Westport

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