Warming Mellow Yellow Butternut Squash Soup

Ingredients

• 2 tbsp extra-virgin olive oil

• 1 (3-pound) butternut squash, peeled, seeded, and cubed

• 1/2 tsp salt

• 1/4 cup Mellow Yellow jerk marinating sauce

• 2 cups vegetable broth

• 1 cup coconut milk

• Freshly ground black pepper, to taste

Directions

Heat the oil in a large pot over medium heat. Add squash and salt and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

Add in Mellow Yellow Jerk Marinating Sauce and cook 30 seconds to 1 minute, until fragrant, then add broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

Let cool slightly and pour the soup into a blender along with coconut milk and carefully blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste.

Serve with fresh herbs or roasted squash or like us, mushroom chips.