Caribbean squash soup

This soup is so delicious and nutty. I love to make it on a snowy winter day and spice it up with some caribbean hot sauce.

Caribbean squash soup
Prep time
Cook time
Total time
Recipe type: Squash soup
Serves: 4-6
  • 2 roasted acorn squash
  • 3 garlic cloves
  • 2 chopped onions
  • 2-3 bay leaves
  • ½ teaspoon celery seeds
  • 2 fresh chopped fresh tomatoes
  • 5 cups kitchen basics chicken stock ( or vegetable stock)
  • ⅓ cup dry white wine
  • 1 TBLS honey
  • 1 tsp cinnamon
  • salt and pepper to taste
  • ½ cup heavy cream
  1. Cut squash in half and roast at 400 degrees until soft in the center. Let cool
  2. Throw chopped onions,garlic and tomato in a pot
  3. Scoop out squash and add to pot
  4. Add box of chicken stock
  5. Add wine, cinnamon,honey and salt and pepper
  6. Simmer for at least 30 minutes until onions are soft
  7. Remove bay leaves and use hand stick blender to puree all ingredients
  8. Add cream and a dash of carribean hot sauce just before serving.
  9. Delicious!


You’ve got to get the West Indian Hot really makes the soup! enjoy.


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