Jerk Seasoned Summer Squash Soup


We're featuring new recipes inspired by Black cookbook authors and chefs. This recipe comes from one of my favorite vegan chefs, Bryant Terry, who focuses on unprocessed, fresh local ingredients and lots and lots of flavor as well as food justice and access. And I love his intentions behind his cooking:

“While it may not be obvious, most recipes that I develop stand on the shoulders of relatives, mentors, historical heroes and heroines, and those who inhabited the land on which I live and work. Educating my girls about and introducing them to foods and flavors of the African Diaspora allows me to teach history and share memories with them; it helps them learn about and take pride in the contributions of their ancestors, culinary and otherwise; and it celebrates foods of the African Diaspora in a world where European cuisine is at the center and Black food is often at the margins.”

Excerpt From: Bryant Terry. “Vegetable Kingdom.” (Get it here.)

Delicious chilled or warm, this is a bright and refreshing coconut milk based soup we finish with an invigorating explosion of spices similar to those we use in our Jamaican Jerk Chicken. We've taken Terry's recipe and adapted it for large volumes and packing in jars.

We start with sauteing garlic, ginger, and habenero chile and summer squash (yellow and/or green as available) in coconut oil, then adding orgnic thyme, cinnamon, allspice, and nutmeg in pH balanced water.  We top it off with organic coconut milk (guar gum free) and fresh cilantro and puree until silky smooth.

Quart or Pint. Quart serves 2-3 as a main and 4 as a side. Price includes $1.25 jar deposit. 

Freezable in straight-edged (no shoulder) mason jars with appropriate head room or other freezer safe container. Simply run the frozen jars under warm water to slide out and heat.

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