Yields: 4-6 servings Prep time: 30 minutes Cook time: 30 minutes

A Fusion of Jamaican Heritage and American Comfort

As a child growing up in Jamaica, pumpkin was a staple in our household. From savory dishes like pumpkin soup and rice to sweet treats like pumpkin punch, pumpkin was a versatile ingredient that brought warmth and comfort to our meals. While butternut squash may not be as common in Jamaican cuisine, its sweet, nutty flavor reminds me of the pumpkin dishes I grew up with.

This Jerk Spiced Butternut Squash Soup is a fusion of Jamaican and American flavors. The rich, creamy soup is infused with the bold spices of jerk seasoning, creating a dish that is both comforting and exotic. It’s a perfect way to warm up on a cold day and transport yourself to the sunny shores of Jamaica.

Ingredients:

• 1 butternut squash, peeled and seeded
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup Backriver Blends, Original Jamaican jerk marinade
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: 1 cup coconut milk for a creamy texture

Instructions:

1. Roast the squash: Preheat oven to 400°F (200°C). Cut the butternut squash in half and place on a baking sheet. Roast for 30-40 minutes, or until tender.
2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add marinade: Stir in the Backriver Blends, Orignal Jamaican jerk marinade. Cook for 1 minute, stirring constantly.
4. Add broth and squash: Pour in the vegetable broth and add the roasted butternut squash. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is completely softened.
5. Blend: Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Season and serve: Season with salt and pepper to taste. If desired, stir in coconut milk for a creamier texture. Serve hot.