By Angelika Hanna
I had this style of squash and corn soup for the first time a few years ago at an outdoor food festival in Toronto and liked it so much, that I asked the vendors for the recipe. It was an orally delivered recipe by Jamaican vendors that I memorized, and I have cooked it since then every year during the fall and winter season as one my first soups when it gets colder outside. This soup is vegetarian/vegan.
Prep Time: Approx. 10 min
Cook Time: Approx. 30 min
Total Time: Approx. 40 min
Yield: 3-4 servings
Author: Angelika Hanna / Zest4Food
- 1 butternut squash, diced
- Kernels of 2 cobs of corn, shaved of the cob
- 1 cob of corn, cut in three pieces
- 1 Nantes carrot, finely diced
- 2 green onions, sliced
- 1 celery stalk, finely diced
- 1/2 – 1 fresh Cayenne pepper, sliced, to taste
- 1 cube vegetable stock
- Salt, to taste
- Freshly ground black pepper, to taste
- In a medium pot half filled with water, place the diced squash and the vegetable stock cube.
- Bring to boil. Reduce heat to medium. Cook for approx. 10 min. or until the squash is soft.
- Using a potato smasher, smash the squash until creamy.
- Add the corn (kernels and the three junks), the carrot, celery, green onion, and the cayenne pepper. You know your heat tolerance. Add the amount of the spicy cayenne that you can tolerate.
- Season your soup with salt, to taste.
- Turn the heat down to medium-low.
- Let simmer for approx. 20 min., or until the vegetables are soft at your preference.
- Taste for more salt.