This is my favorite squash soup recipe; quick and easy with just the right amount of heat.
1 large butternut squash, peeled, seeded and cubed
3 c. chicken broth
1 tsp. thyme
1 small onion, chopped
1 dried habanero pepper
1 c. heavy cream
Place all ingredients except the cream into a large pot. Bring to a boil, cover and simmer till squash is very tender. Remove the habanero pepper and puree in batches in a blender till smooth. Return to the pot and stir in the cream. Heat till hot, but do not boil.