Squash soup for winter days

I made this wonderful squash soup over the Thanksgiving holiday. It was very easy and delicious.

First boil the squash until its soft with sea salt. I also threw in half a can of
corn (optional. -.Just the way mom use to make it). Add a scotch bonnet pepper into the pot but be sure the pepper does not break. The point is to get the flavor of the pepper not necessarily the heat (other peppers can be substituted instead). After the squash is nice and soft, put into a blender and purée it. Oh REMOVE THE PEPPER FIRST. Add Two teaspoon of coconut oil, I have also used coconut milk as well. Throw in fresh parsley and blend that sucker. Serve and enjoy.