Jamaican Squash Soup Recipes

SUMMER SQUASH SOUP

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

JAMAICAN SQUASH SOUP

Steps:

• Tie scallions and thyme together with a piece of kitchen twine. Place squash, stock, Scotch bonnet, and scallion bundle in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook until squash is extremely tender, 15 to 20 minutes.
• Remove scallion bundle and Scotch bonnet, and discard. Puree soup. For a very silky soup, pass through a sieve. Season with salt and pepper, and serve.

SWEET POTATO AND BUTTERNUT SQUASH SOUP (WITH A HINT OF JAMAICA!)

Steps:

• Preheat oven to 180°C.
• Prepare the sweet potatoes and squash by peeling and cubing.
• Peel and grate the root ginger.
• Roast the sweet potatoes and squash in a little olive oil along with the garlic (leave whole) and grated ginger for approximately 25mins.
• Prepare the veg stock and add jerk seasoning and chopped onions.
• Add the roasted veg mix to the stock and simmer for approximately 20mins or until the veg is very soft.
• Remove from the heat and blend with a hand blender until smooth. Add the milk as you are doing this as the soup will be quite thick so use the milk to thin it out and to add extra creaminess. Season with salt if necessary.
• Serve.

SOUP JOUMOU

Steps:

• Prepare the epis seasoning: Combine all of the ingredients in a blender and purée. Use epis or transfer to a large jar and refrigerate for up to 6 weeks. (Similar to sofrito, epis is versatile and adds extra kick and flavor. It can be used to marinate beef, fish or chicken, or stirred into rice or soup.)
• Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl. Add the lime juice and rub it into the meat until coated. Add 5 tablespoons epis seasoning and toss to coat. Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes.
• When ready to cook, purée the calabaza squash with 1 cup water in a blender; set aside.
• In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Transfer the meat to a bowl to set aside.
• Add 6 cups water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and pepper, and bring to a boil again. Stir in the meat with its juices.
• Once the mixture comes to a boil, cover the pot, reduce the heat to simmer over low, and cook for 30 minutes, stirring occasionally.
• Remove and discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for another 10 minutes.
• Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper and 1/2 cup water in a medium bowl and stir to combine. (You can knead slightly, if needed, to get the dough to come together.) Take about 1 tablespoon of dough and roll it between your palms into an elongated shape the width of your palm, about 4 inches long. Add the dumpling to the soup and continue to make dumplings with the remaining dough, dropping them into the soup as they are rolled. Cook over low heat, stirring occasionally, until dumplings are softened and cooked through but still firm, 15 to 20 minutes.
• If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.