This puréed soup has a bit of brown sugar to keep it sweet as well as sour cream to make it creamy. Serve it hot or cold with a big loaf of crusty bread.

West Indian Squash Soup

1 tablespoon olive oil
1 onion, chopped
2 celery ribs, chopped
1 carrot, peeled and chopped
3 cloves garlic, chopped
5 cups chicken broth
1 1/2 pounds butternut squash, washed, seeded, peeled and chopped
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon packed brown sugar
2 bay leaves
1 teaspoon ground thyme
1/2 cup sour cream
2 tablespoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

1. Heat oil in a stockpot over medium heat. Add onion, celery and carrot; cook until soft, but not brown, 3 to 4 minutes. Add garlic and cook 1 minute more.
2. Stir in broth, squash, parsley, brown sugar, bay leaves and thyme. Bring to a boil, then reduce heat and simmer until vegetables are very soft, 25 to 30 minutes. Discard bay leaves.
3. Purée soup in a blender or food processor in batches until smooth, adding water if too thick. Return to the pot and stir in sour cream, green onion, salt and pepper; simmer for 3 minutes. Serve with a sprinkling of cayenne pepper.

Makes 6 servings.