Butternut Squash Pepe Soup
Ingredients
- 2 tbsp. red palm oil or vegetable oil, plus more for drizzling
- 1 medium yellow onion, roughly chopped
- 2 vine-ripe tomatoes, cored, peeled, seeded, and roughly chopped
- 1 Scotch bonnet or habanero chile, stemmed, seeded, and minced
- 4 cups chicken stock
- 1 (2 1/2-lb.) butternut squash, peeled, halved, seeded, and cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg
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