COCONUT CURRY Squash SOUP

Serves 4, Vegetarian/Vegan/Gluten-Free

INGREDIENTS

1 tablespoon olive oil

1 medium carrot, peeled and diced

5 cups buttercup squash, chopped

1 medium celery stalk, diced with leaves

1 medium sweet onion, diced

1/2 scallion stalk

1 large tomato, chopped and diced

1/4 tablespoon freshly chopped thyme

1/2 teaspoon ground Jamaican allspice

1 whole bay leaf

Pinch of cayenne pepper

1 teaspoon coriander, ground

1 tablespoon curry powder

3 garlic cloves, minced

1 teaspoon Ziggy Marley’s Coco’Mon Original or Curry Coconut Oil, or coconut oil of your choosing

1 quart vegetable broth

1 cup coconut milk

Sea salt and ground pepper, to taste

Cilantro, fresh and to taste

PREPARATION

Heat olive oil in a large stockpot and sauté carrots, squash, celery, onion, and scallion stalk (unchopped), until softened, approximately 10–12 minutes.

Add tomatoes, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic, and coconut oil. Gently stir everything together.

Add broth and coconut milk to the pot. When liquid comes to a slight boil, turn down the heat and let simmer until everything is cooked, approximately 30 minutes. Remove scallion stalk and bay leaf. (Chop scallion stalk for optional topping.)

Season with salt and pepper to taste.

Use a hand blender, blender, or food processor to puree soup to desired consistency. Garnish with chopped scallion or cilantro.

“We have been cooking with coconut
for a long time in Jamaica.
You’d get it from the people in the market
who would boil it.
It wasn’t something you would buy in a store.”