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!
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! 🙂
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.