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!
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.
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