I am a huge fan of butternut soup which is perfect for the cold fall and winter weather. We just came back from a trip to Jamaica for our niece’s wedding which inspired me to modify my soup recipe with the blackstrap molasses and allspice that I brought home with me. I usually make my creamed soups with coconut milk but what a perfect addition for a Jamaican inspired soup. This is a simple recipe but very yummy!
Ingredients:
1 med Butternut Squash
1 organic apple, unpeeled
1 tsp to 2 tsp blackstrap molasses
Allspice (3 “peppercorns” crushed or approx.. 1/8 tsp ground)
1 ½ cups coconut milk
Vitamix, food processor or blender
Cut Butternut Squash into chunks and scoop the seeds out. Quarter the apple and remove core. Place both in a baking pan and roast in the oven at 350 degrees until the squash is soft about 45 minutes.
Put all ingredients into the vitamix or food processor liquids first. Start on slow moving up to the fast speed and blend thoroughly. If the squash has cooled you can run the vitamix until the soup is hot.
That’s it! Serve in a bowl and enjoy.
Optional additions: To make this delicious soup even more nutritious, steam some chopped kale and stir it in the soup after it is blended. The kale adds a nice texture to the creamy base. Toss on some pine nuts for a bit of crunch (with or without the kale.)
Fun Facts! 🙂
the “spice man” was selling curry, peppercorn, allspice, jerk seasoning, etc. at his small stand on the side of the road
Allspice also known as Jamaica pepper and was once only grown in Jamaica.
Blackstrap Molasses is made from sugar cane which is abundant in Jamaica. It is a “by-product” of the sugar making process. Because it is unrefined, blackstrap molasses is a great source of iron, calcium and other minerals.
Our lovely niece. Doesn’t she make a beautiful bride?!?
I have been making squash soups and squash curries all fall. But I will have to try the soup with an apple and the molasses….I usually add Chinese 5-spice, or cumin and coriander.
Have you tried a curry, leaving the butternut pieces as chunks in the coconut milk, then ladling it over rice or some other grain? Thanks for sharing this – I am always fond of Caribbean infused cooking, having lived there for some time and really enjoying its fusion cuisine.
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I sometimes add a bit of sweet curry to my butternut soup (not too much since my husband doesn’t like curry!) but I have not tried doing a curry leaving the squash in chunks. That sounds good. Do you add any other vegetables or just the squash?
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just the squash, but you could add green beans or brussel sprouts for extra color…
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Yes, a beautiful bride in a beautiful country.
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Thank you! 🙂
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I see you were in my neck of the woods:) Hope you had a great time. She made a beautiful bride!!
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We did have a great time. Do you live in Jamaica?
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That’s where I was born, I now live in New York.
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you must be missing home right about now. it is bitterly cold and windy today here in NH.
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Here too. So windy I keep waiting for tree to fall that was damaged by hurricane sandy. I do get home sick from time to time. I cure that with a trip where I go from one end of Jamaica to the other and EAT everything. LOL.
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