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
Author: Handmade health
Recipe type: Squash soup
Serves: 4-6
Ingredients
- 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
Instructions
- Cut squash in half and roast at 400 degrees until soft in the center. Let cool
- Throw chopped onions,garlic and tomato in a pot
- Scoop out squash and add to pot
- Add box of chicken stock
- Add wine, cinnamon,honey and salt and pepper
- Simmer for at least 30 minutes until onions are soft
- Remove bay leaves and use hand stick blender to puree all ingredients
- Add cream and a dash of carribean hot sauce just before serving.
- Delicious!
You’ve got to get the West Indian Hot sauce..it really makes the soup! enjoy.