Spicy Coconut Jamaican Soup with Callaloo Greens, Sweet Potatoes, and Winter Squash

Ingredients:

• 1 bunch scallions or chives, 1/4 inch chopped
• 16 oz roasted, pureed winter squash (or can of pumpkin)
• 14 oz coconut cream (can)
• 1.5 quarts + 1 Tbsp water
• 8 oz potatoes, cubed
• 8 oz sweet potatoes, cubed
• 1 lb carrots, 1/2 inch, sliced
• 10 oz callaloo or malabar spinach, chopped into bite size pieces
• 1 Tbsp hot pepper, remove seeds and rib
• 1 Tbsp honey
• 2 tsp fresh thyme
• 1.5 tsp salt

Directions:

1. Puree hot pepper, honey, and 2 Tbsp of water together. Set aside.
2. Add oil of choice and scallions to soup pot. Sauté’ for 5 minutes on medium heat. Add fresh thyme and cook for three more minutes. Move the scallions and thyme around the pan so as not to burn.
3. Add spinach and cook until wilted.
4. Add potatoes, sweet potatoes, and carrots to the mixture. Sauté for three minutes. Add a little bit of water if the vegetables are sticking to the pan.
5. Add water, coconut cream, and pureed winter squash. Cook for 30 minutes or until all vegetables can be pierced easily with a fork.
6. Add hot pepper honey puree during the last five minutes of cooking.