If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: The perfect soup for cold weather months. Trinidadian Style!
This is a recipe that I actually got from my sister, and has a wonderful twist to the normal sweet potato and butternut squash soup, with an added bit of curry powder and thyme, giving it the unique Trinidadian flavour. It’s also very easy to make, and lasts for a few meals if you are like us, and sometimes have trouble finding the time to cook throughout the week. It’s also incredibly filling and nutritious!
With any of the Trinidadian recipes that I share which requires curry powder, there is only one type of curry powder that will give it the authentic Trinidadian taste, and is a staple in any Trinidadians kitchen! That curry powder is Chief’s Curry Powder and can be found on Amazon, or if you are a Londoner, a few African/Caribbean shops sell it - I buy mine from a shop in Woolwich, and previously, Ridley Road in Dalston, however I’m sure you can find it in places like Brixton or Tooting.
Another staple to keep in your fridge is Chief Green Seasoning. You can get other brands, but a few contain green food colouring which is unnecessary. This brand is both tasty, reliable and easily accessible if you live in the UK from Caribbean shops, or Amazon. —Art Of The Designed Life
- 1 large butternut squash, cubed
- 2 large sweet potato, cubed
- 2 white onions or shallots, chopped
- 1 can organic coconut milk
- 2 tablespoons olive oil, or oil of choice
- 2 cups Chicken or Vegetable stock
- 2 tablespoons Green seasoning
- 3 sprigs Thyme
- 1 tablespoon Chief’s Curry Powder
- 1 scotch bonnet pepper
- 1 bay leaf
- 1 splash Worcestershire sauce
- 1 teaspoon Sea salt, or to taste
- 1 teaspoon Black pepper, or to taste
- 1 teaspoon ginger, optional
- Heat 1 tbs olive oil in a large pot over medium heat. Soften the onion for a couple of minutes, then add the cubed sweet potato and squash, splash with Worcestershire sauce and stir as well as you can until the vegetables begin to soften.
- Add the green seasoning, thyme, curry powder, salt, pepper, and ginger, then stir the cubes until evenly coated. Sauté for 5-10 minutes
- Add the stock and coconut milk, filling the pot about ¾ full. The more liquid you add, the thinner the soup; this measurement should give you a thick consistency. Give it a stir.
- Add the bay leaf and whole scotch bonnet pepper, being careful not to break the pepper, unless you enjoy your food extra spicy!
- Place the lid on the pot and let it simmer on medium-low heat for 30-40 minutes or until the vegetables are soft.
- Once softened, turn off the heat and carefully ladle all of the cubes and liquid into a blender. Blend until a smooth consistency.
- Serve up with a slice of homemade bread and enjoy!