Curried Butternut Squash Soup

Every island in the Caribbean seems to have its own variation of soup, depending on what they grow and the traditions they hold. Back in the days of slaves and indentured servants, the workers would put on a pot of soup in the morning so it could simmer until their lunchtime break. They blended their traditional African foods with what was grown on the islands. The calabaza squash grows in abundance throughout the Caribbean and is often cooked into rich soups. If I can’t find it, I substitute butternut squash. The addition of spices and coconut milk makes this soup so rich in flavors, it can be served as a prelude to a meal or the meal in itself.

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Ingredients

Serves 6

Curried Butternut Squash Soup: 

• 2 tablespoons coconut oil (or corn oil)

• 2 pounds butternut squash, peeled, seeded, and cut into 1” cubes (alternatively, use calabaza squash)

• 1 stalk celery, chopped

• 1 large carrot, chopped

• 2 cloves garlic, minced

• 1 teaspoon turmeric

• 1 teaspoon ground cumin

• 1/4 teaspoon ground clove

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon chile powder

• 1/2 cup white wine

• 3 cups vegetable stock 

• 1/2 cup coconut milk

• 1 teaspoon kosher salt

• 2 tablespoons toasted nuts, for garnish

• 1 tablespoon fresh cilantro, chopped

Process

Heat oil in a stockpot over medium high. Add the squash, celery, carrot, and garlic.  Cook until vegetables are tender, about 10 minutes. Stir in turmeric, cumin, clove, nutmeg, cinnamon, and chile powder. Add white wine and stir pan with a wooden spoon, scraping up any bits on the bottom of the pan. Cook until wine is nearly evaporated, then add vegetable stock. Pour mixture into a blender. Use a towel to hold down the lid while blending until smooth. Return soup to the pot and add coconut milk. Bring to a simmer and cook for 15 minutes. Taste to see if more salt is needed. Serve hot and garnish with toasted nuts and cilantro.