BUTTERNUT SQUASH SOUP
Nothing says fall quite like a warm, creamy bowl of butternut squash soup. Serve up cozy vibes and wow your friends and family with this recipe for Elda’s Kitchen gourmet butternut squash soup with a Jamaican Jerk twist!
- An 8 oz bottle of Elda’s Kitchen Jamaican Jerk sauce
- ½ Medium onion, diced.
- 2 Cloves of garlic, minced
- 1 tablespoon olive oil
- 3 bags of frozen butternut squash, roasted (fresh works too!)
- 2 cups chicken stock
- A few pinches of salt (to taste)
- A pinch of white pepper
- A sprinkle of ground cardamom
- A sprinkle of ground cinnamon
- Creme fresh (or substitute by frothing some heavy whipping cream)
- Toasted pecans
- Dried cranberries
In a large, deep pot over medium-high heat, warm a tablespoon of olive oil. Then add onions and garlic and stir to mix and coat. Cook until onions are semi-transluscent and garlic is fragrant. Add your roasted butternut squash and stir to mix. Heat up 2 cups of chicken stock and add to the pot. Turn your temperature up to high as you stir. Add your salt, white pepper, cardamom and cinnamon. Stir to mix well. Next, add 1 tablespoon of Elda’s Kitchen Jamaican Jerk to the soup and stir again.
As your soup cooks, you can froth your heavy whipping cream (or prepare your creme fresh if using instead). Next, take a pulser or hand-held immersion blender to blend your soup until it is smooth and mixed well while it is still boiling. Once smooth, add about ½ a cup of your cream and stir with a spoon to mix. Taste and add additional spices if needed. We added 2 more teaspoons of Jamaican Jerk at this point, but you may add different things to your preference!
Time to dish up! We recommend a bread bowl or a hollowed out sweetie pie pumpkin for a fun, festive presentation. Top with a dollop of your cream, roasted pecans and/or dried cranberries and enjoy!