Caribbean Squash Soup

This recipe comes from of our favourite cookbooks - Whitewater Cooks by Shelley Adams. Made with seasonal butternut squash, this soup will warm you up on these cooler fall evenings.


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 jalapeno, seeded and finely chopped
  • 3 cloves garlic, minced
  • 5 cups vegetable stock
  • 2 cups butternut squash, peeled and cubed
  • 2 tbsps dark rum
  • 1/4 tsp allspice
  • 4 cups spinach leaves, julienned
  • 1 cup coconut milk
  • Salt and freshly ground black pepper
  • Julienned spinach leaves and toasted coconut, if desired


  1. In a large soup pot heat oil over medium-high heat.  Add onion and  jalapeno pepper and cook 3 to 4 minutes until translucent and fragrant.  Add garlic, cook 1 minute longer.
  2. Add stock, squash, rum and allspice; bring mixture to a boil, reduce heat and simmer until squash is tender (about 25 to 30 minutes.)
  3. With an immersion blender or in a food processor or blender, puree mixture until smooth.  Add spinach leaves and coconut milk.  Simmer 5 minutes longer.
  4. Season to taste with salt and pepper.  Add a splash more rum at the end if desired.
  5. Garnish with julienned spinach leaves and toasted coconut if desired.


Makes 4 servings

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