Ingredients (~2-3 servings)
- 1 Tbsp olive oil (or butter)
- 1 – 1.5 lb butternut squash, peeled and cubed
- 3/4 lb (1 large) sweet potato, peeled and cubed
- 1/2 yellow onion, chopped
- 2-3 garlic cloves, chopped
- 1 scallion, chopped
- 1 1/2 tsp fresh thyme leaves
- 1 1/2 tsp chopped fresh cilantro
- 1 1/2 tsp chopped fresh parsley
- 1/2 stalk celery, minced
- 1 Caribbean pimento pepper (or 1/2 small bell pepper), minced
- 1 1/2 tsp fresh ginger, minced
- 1/2 tsp Worcestershire sauce
- 2 cups chicken or vegetable broth
- 1 1/2 tsp curry powder
- 1 bay leaf
- 1 whole scotch bonnet pepper (optional, for aroma)
- 1/2 cup full-fat coconut milk
- Salt and black pepper, to taste
Make the Soup Base
In a large pot or Dutch oven, warm the olive oil over medium heat.
Add the “green seasoning” ingredients: the onion, scallions, parsley, celery, pimento pepper, thyme, garlic, and ginger. Stir and sauté for ~2-3 minutes, until the onion is translucent.
Add the curry powder and cook, stirring constantly, for 1 more minute until it’s fragrant.
Simmer and Blend
Add the cubed sweet potato, butternut squash, broth, and Worcestershire sauce.
Bring the soup to a boil, then reduce the heat to a simmer. Add the bay leaf and the whole, intact scotch bonnet pepper. Be careful not to break the pepper, as that will make the soup extremely spicy.
Cover the pot halfway and let it simmer for ~20 minutes, or until the sweet potato and squash are fork-tender.
Remove the pot from the heat. Carefully remove and discard the scotch bonnet pepper and the bay leaf.
Use an immersion blender to purée the soup directly in the pot until it’s smooth. You can also transfer it to a blender and work in batches.
Pour the puréed soup back into the pot over medium-low heat. Stir in the coconut milk and cook just until heated through – do not let it boil again.
Serve warm.
Caribbean Sweet Potato Soup
Ingredients
- 1 Tbsp olive oil or butter
- 1 – 1.5 lb butternut squash peeled and cubed
- 3/4 lb sweet potato 1 large, peeled and cubed
- 1/2 yellow onion chopped
- 2-3 garlic cloves chopped
- 1 scallion chopped
- 1 1/2 tsp fresh thyme leaves
- 1 1/2 tsp chopped fresh cilantro
- 1 1/2 tsp chopped fresh parsley
- 1/2 stalk celery minced
- 1 Caribbean pimento pepper or 1/2 small bell pepper, minced
- 1 1/2 tsp fresh ginger minced
- 1/2 tsp Worcestershire sauce
- 2 cups chicken or vegetable broth
- 1 1/2 tsp curry powder
- 1 bay leaf
- 1 whole scotch bonnet pepper optional, for aroma
- 1/2 cup full-fat coconut milk
- Salt and black pepper to taste
Instructions
- Heat oil in pot and sauté green seasoning ingredients for 3 minutes.
- Add curry powder and cook 1 minute until fragrant.
- Add squash, sweet potato, broth, and Worcestershire sauce.
- Bring to boil, then simmer with whole scotch bonnet and bay leaf for 20 minutes.
- Remove pepper and bay leaf.
- Blend soup until smooth using immersion blender.
- Stir in coconut milk and heat gently.
- Serve warm.
