Jerk Butternut Squash Soup
Jerk Butternut Squash Soup is a lovely twist on classic butternut squash soup. Made with jerk-style spices, roasted butternut squash, veggies, and a bit of cream. This soup will add a little something, something to your dinner night routine!
Soup season has arrived.
Want to know a funny fact? I actually didn’t know Mr.B liked soup for almost 10 years of our marriage. Somehow I got it into my head that he didn’t like a liquid bowl of substance for dinner so I never served it.
Well, fast forward a few years later and I made chicken noodle soup and he gobbled it down. He looked at me and asked, why didn’t I make soup more often? I digress.
Moral of the story: never assume! Now that I have the green light to make soup I’ve been on a kick lately. A few of my favorites: Roasted Tomato Poblano Soup, Smoked Gouda Broccoli Soup, Easy Parmesan Tomato Soup, and now this Jerk Butternut Squash Soup.
Mr. B and I are spice enthusiasts so naturally this Jerk Butternut Squash Soup hits all the notes. BUT! Don’t worry. If you aren’t into breathing fire there’s a way to level this soup up and down. I say we dive in and get our soup on. Ready?
What is in Jerk Spice Seasoning?
Jerk seasoning is a blend of spices that typically includes allspice, thyme, Scotch bonnet peppers (a famous Jamaican pepper), and other ingredients. It can be made into a ground spice, paste, or marinade.
Is Jerk seasoning spicy?
Traditional jerk seasoning includes scotch bonnet peppers, which are very spicy and can have a Scoville heat rating of 100,000 to 350,000 units. For this jerk-style recipe, I will be substituting the peppers for cayenne pepper. You can add as much heat as desired depending on your preference.
Ingredients used to Make Jerk Butternut Squash Soup
Open up your spice draw because this soup version takes all the spices and then some. The good news is that the soup is easy to make and bursting with flavor. You’ll need the following ingredients for success:
- Jerk-Style Seasoning Spices: allspice, thyme, brown sugar, garlic powder, cinnamon, cumin, paprika, onion powder, cayenne pepper, and ground cloves
- Butternut squash
- Yellow onion
- Celery
- Carrot
- Russet Potato
- Panko
- Unsalted butter
- Sour cream
- Chicken Stock
How to Make this Jerk Butternut Squash Soup
Making homemade soup is a must during the cooler months. This soup comes together quickly and is so flavorful that you’ll make it almost weekly.
- In a small bowl combine together all the jerk seasoning spices.
- In a large stock pot preheated to medium-high heat, melt the butter. Add in the onion, celery, carrot, potatoes, and butternut squash. Saute the mixture until golden, about 6 to 8 minutes, stirring as needed to make sure everything is evenly cooked.
- Next, add in the jerk-style seasoning spices and toss the veggies with the spices. Allow everything to cook for about a minute or two. Next, pour in enough chicken or vegetable stock to cover the veggies. Bring the mixture to a boil and then reduce heat to low, cover the pot and simmer until tender, about 45 minutes.
- You can either transfer the soup to a blender and puree or use an immersion stick to puree the veggies in the pot. Once pureed, divide the soup among several bowls and garnish with crispy panko and sour cream.
- To make the crispy panko: preheat a small skillet to medium heat. Melt 1 tbsp butter in the skillet. Add in 1/2 cup plain panko and gently stir until the butter is absorbed and the panko turns golden brown for about 3 to 4 minutes.
Variations of Jerk Butternut Squash Soup
If you’re looking to mix things up with the different ingredients give a few of these variations a try:
Smoky Jerk Butternut Squash Soup with Roasted Red Peppers
- Ingredients: Roasted butternut squash, roasted red peppers, jerk seasoning, smoked paprika, garlic, onions, coconut milk, and vegetable broth.
- Flavor: The roasted red peppers and smoked paprika give this soup a smoky depth that complements the jerk spices.
- Tip: Garnish with chopped fresh herbs like parsley or cilantro to brighten the flavors.
Jerk Butternut Squash Soup with Sweet Potatoes
- Ingredients: Butternut squash, sweet potatoes, jerk seasoning, coconut milk, garlic, onions, ginger, vegetable broth, and thyme.
- Flavor: The addition of sweet potatoes enhances the natural sweetness of the squash while balancing the spicy jerk seasoning.
- Tip: Roast both the squash and sweet potatoes before blending to enhance their natural sugars.
Jerk Butternut Squash Soup with Collard Greens
- Ingredients: Butternut squash, collard greens (or kale), jerk seasoning, coconut milk, vegetable broth, garlic, onions, and thyme.
- Flavor: The collard greens add a touch of bitterness, which contrasts nicely with the sweetness of the squash and the heat from the jerk seasoning.
- Tip: Add the greens near the end of cooking to retain some texture and color.
Jerk Butternut Squash and Carrot Soup
- Ingredients: Butternut squash, carrots, jerk seasoning, ginger, coconut milk, vegetable broth, garlic, and onions.
- Flavor: Carrots add an extra layer of sweetness and earthiness, complementing the butternut squash and jerk spices.
- Tip: Add a swirl of spicy chili oil for a finishing touch that amplifies the heat.
Proper Storing
Refrigeration
- Cool the Soup First: Allow the soup to cool to room temperature before storing.
- Airtight Container: Transfer the soup into an airtight container and store the soup in the refrigerator for up to 4-5 days.
- Reheating: Reheat the soup on the stove over medium heat, stirring occasionally. You can also reheat it in the microwave in a microwave-safe bowl. Add a splash of broth or water if it becomes too thick during storage.
Freezer
- Cool Completely: Ensure the soup is completely cooled before freezing
- Portion the Soup: Divide the soup into smaller portions for easier thawing and reheating. Use freezer-safe containers or resealable freezer bags.
- Label and Date: Label the containers or bags with the date to keep track of how long it has been stored.
- Freezing Time: Jerk Butternut Squash Soup can be stored in the freezer for up to 3 months.
- Thawing: Thaw the soup in the refrigerator overnight or reheat it directly from frozen on the stove, adding a little broth if needed to loosen the texture.
Jerk Butternut Squash Soup
Ingredients
- 2 tbsp Brown sugar
- 1 tbsp Dried thyme
- 1 tbsp Ground all-spice
- 1 tsp Kosher salt + more for seasoning
- 1 tsp Ground pepper + more for seasoning
- 1 tbsp Garlic powder
- 1 tsp Ground cinnamon
- 1/2 tsp Cayenne pepper (add more or less for heat tolerance)
- 1 tbsp Onion powder
- 1 tsp Paprika
- 1/2 tsp Ground cloves
- 1 tsp Ground cumin
- 2 tbsp Unsalted butter + 1 tbsp for panko topping
- 1 medium Yellow onion, chopped
- 2 stalks Celery, chopped
- 2 medium Carrots, chopped
- 2 medium Russet potatoes, diced
- 1 medium Butternut squash, peeled, seeded, cubed
- 1 32oz Container of chicken or vegetable stock
- 1/2 cup Panko breadcrumbs
- Sour cream, garnish
Instructions
- In a small bowl combine all the jerk seasoning spices.
- In a large stock pot preheated to medium-high heat, melt the butter. Add in the onion, celery, carrot, potatoes, and butternut squash. Saute the mixture until slightly golden, about 6 to 8 minutes, stirring as needed to make sure nothing burns.
- Next, add in the jerk-style seasoning spices and toss the veggies with the spices. Allow everything to cook for about a minute or two. Next, pour in enough chicken or vegetable stock to cover the veggies. Bring the mixture to a boil and then reduce heat to low, cover the pot and simmer until tender, about 45 minutes.
- You can either transfer the soup to a blender and puree or use an immersion stick to puree the veggies in the pot. Once pureed, check seasoning add salt and pepper if needed. Divide the soup among several bowls and garnish with crispy panko and sour cream.
- To make the crispy panko: preheat a small skillet to medium heat. Melt 1 tbsp butter in the skillet. Add in 1/2 cup plain panko and gently stir until the butter is absorbed and the panko turns golden brown for about 3 to 4 minutes.
