Jamaican Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 10 servings
Ingredients
  • 3 Tbsp grapeseed oil
  • 2 onions, diced
  • 1 tsp dried thyme
  • ½ tsp dried ginger
  • ½ tsp ground cinnamon
  • ⅛ tsp ground allspice
  • ⅛ tsp ground nutmeg
  • 1 scotch bonnet pepper, seeds removed*
  • 1 small Kabocha squash, peeled, seeded and diced (~2 cups)
  • 1 apple, peeled, cored and cubed
  • 1 Tbsp soy sauce
  • 6 cups chicken or vegetable stock
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 apple, thinly sliced (to serve)
  • 2-3 scallions, chopped (to serve)
Instructions
  1. Heat oil in a large, heavy bottomed pot. Add onions and cook on med-high until translucent but not browned. Add all spices and scotch bonnet pepper (if using) and cook 1-2 minutes until fragrant, stirring constantly to ensure they do not burn.
  2. Add squash, apple, soy sauce, stock and bay leaf. Bring to a boil then reduce to simmer, cooking for 30 minutes until squash is very tender.
  3. Blend until smooth (in batches, if using a counter-top blender- careful, it's hot!) or using an immersion blender. Season with salt and pepper, to taste. Garnish with apple and scallions to serve.
Notes
* Scotch bonnet peppers are traditionally used in jerk, providing their ample kick of heat. If you're not a fan of spicy foods but still love the flavour of jerk, either omit the pepper completely or substitute with half a teaspoon on dried cayenne- this will give it the tiniest punch without ripping your lips off.
Recipe by Port and Fin at https://portandfin.com/jamaican-squash-soup/