Aunt Jean’s Sweet Potato Squash Soup


Prepared by participants in Nourish Food Skills programming, butternut squash is the star in hearty soup packed full of locally-available ingredients.


butternut squash ((prick all over and microwave for 8 min))
large sweet potatoes ( peeled and diced)
stalks celery (diced)
carrots ( peeled and diced)
large onion (diced)
5 cloves
garlic, (minced)
inche piece of ginger (peeled and minced)
scotch bonnet pepper (to taste)
fresh thyme
italian parsley
bay leaves
failed: pinch allspice
2 liters
chicken broth
smoked turkey leg or thigh
salt and pepper (to taste)
lemon juice


1) When the squash is cooked, scoop out the seeds and discard. Scoop out and dice the flesh. 2) In a large soup pot, sauté the onion, celery, carrots, ginger and garlic in some olive oil. Peel the thyme leaves off the stems and chop the leaves. Add to the soup pot with squash and sweet potato. Cover with chicken broth and add the turkey leg, the bay leaf and the whole Scotch bonnet. 3) After half an hour, remove the turkey leg from the soup and carve the meat from it into bite sized pieces. Add the bone only to the soup and cook 20 minutes more. Reserve the meat for later. 4) Remove the bone, bay leaf and Scotch bonnet and use a handheld blender to puree the soup. Adjust seasonings with salt and pepper and lemon juice. Add water if it is too thick. 5) Add the diced turkey to the soup to reheat. Serve with fresh parsley.

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