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Caribbean Sweet Potato Soup

This is a creamy, Caribbean-style sweet potato soup, not a standard fall recipe. It gets its velvety texture from sweet potato and butternut squash, and its unique flavor from a "green seasoning" base, curry powder, and coconut milk.
prep time:15 minutes
cook time:30 minutes
total time:45 minutes
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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.

Notes

Do not break scotch bonnet pepper to control spice level.
Did you make this recipe?Let me know how you liked it below!