Jamaican squash soup recipe

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  • Yield: 4 Servings


  • 1 butternut squash, cut in half, seeds and pulp removed
  • 1 tablespoon walnut oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 4 cups vegetable broth
  • ½ cup sunflower seeds
  • 1 teaspoon curry powder
  • ½ teaspoon ground cinnamon
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne
How to Make It
  1. Preheat oven to 350°.
  2. Place the squash on a baking sheet sprayed with non-stick olive oil and bake for 20 minutes.
  3. When cool enough to handle, peel the squash, chop into 1 inch pieces and purée in a blender or food processor with ½ cup of vegetable broth.
  4. In a large saucepan, heat the oil over medium heat and sauté the shallots, garlic, and celery until tender.
  5. Add the puréed squash, vegetable broth, sunflower seeds. curry powder, cinnamon, salt, pepper, and cayenne and simmer for 10 minutes.

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