method

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So gather your ingredients so that everything is to hand, it's so easy to miss something especially if you are a little nuts like me :-)

First things first, you need to tackle the pumpkin or butternut squash that you are using, I'll just refer to it as a squash from this point on as it really doesn't matter which you use. You'll need a large sharp knife and a bit of muscle power!

Carefully cut the squash into two pieces, avoid cutting through the stem as that is really hard. Next, take a spoon and scrape out all the seeds and fluffy bits from the center of the squash.

Once your two halves are cleaned out, cut each half into four. Place the pieces on a baking tray and drizzle with a little oil then sprinkle with a little salt. Place in a pre-heated oven at 180C for about an hour. You want the squash to be soft and slightly caramelised at the edges.

While the squash is roasting, you can get the rest of the ingredients ready and cooked

Make sure to use all of the scallion, white and green bits, as this is an important flavour in jamaican cooking. Foundation of flavour is all in the roots of the cuisine you're cooking. Not available or understandable from a box! Ya have to understand it and adjust it to your taste! Luckily I did that work! Authenticity in food is really important to me. That is why I am Nutty!

1. place the pieces of squash on a baking tray / oven-dish
2. drizzle with a little oil & a pinch of salt
3. roast in a pre-heated oven @ 180°C for about an hour
4. remove from the oven and allow to cool when lovely and soft with slightly caramelised, blackened edges.

5. finely chop the garlic, scallions, onion & scotch bonnet
   • 3 Scallion - finely chopped
   • 1 Onion - finely chopped
   • 1 Scotch Bonnet - finely chopped
   • 5 Garlic cloves - finely chopped
6. place the garlic in a slightly oiled med-hot pan
7. stir fry until soft then add the rest of the chopped veg
8. add 1 tsp salt
9. saute until soft while stirring frequently so as not to brown the onions too much

10. move the veg to the edges of the pan

11. add the diced chicken to the pan and seal all over
    • 1 Chicken breast (cut into very small pieces)

12. combine the chicken with the veg when sealed

13. add thyme & crumble in 2 chicken stock cube
• 2 OXO™ chicken stock cubes
• Few sprigs of fresh Thyme
• plenty of water - 1.5 litres
14. put everything into an oven top pan
15. add enough water to cover everything and a bit more
16. remove the cooled flesh of the squash from the skin & add to the pan
17. Bring to boiling then stir & cook on a simmer for 15mins until the chicken is cooked

18. finally, blend the soup until smooth*
19. taste the soup & season with salt to taste, this should balance the sweetness of the squash & enhance the flavour of the rest of the ingredients

*I use a metal stick blender, as the last time I used a plastic one, the plastic went soft and deformed with the heat. I couldn't use that blender again as the blades damaged any pan I tried to use it in! Ho! Hum! We live and learn :-) *Editor altered this; HE DID THAT! Nutty knows plastic and hot do not mix..*

Alternatively, carefully tip the soup into a blender and blitz until you have a silky smooth consistency.

Serving suggestion

Dress the soup bowls with a few finely sliced greens of spring onion or with a few Thyme leaves. Serve with a bake at home bagette warn and fresh from the oven and step back with a smile.

Sweet, smoky, herby flavours with an eye popping fruity heat that brings out a smile with every mouthful. It's one of those dishes that you first put into your mouth and think, that's a little sweet, then the rest of the flavours start popping out and dancing a merry riot on your taste buds :-) Enjoy the chaos!

A perfect start to a jerked chicken dinner or Jamaican curry with macaroni pie. Or, just to enjoy on its own as complete comforting happiness.