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In the Marley Kitchen: Coconut Curry Squash Soup

This delicious recipe is perfect for the cold winter temperatures or a healthy, hearty meal for the family and can be found in Ziggy Marley's new cookbook from Ziggy Marley and Family.


-1 Tbs olive oil

-1 medium carrot, peeled and diced

-5 cups butternut squash, chopped

-1 medium celery stalk, diced with leaves

-1 medium sweet onion, diced

-1/2 scallion stalk

-1 large tomato, chopped and diced

-1/4 Tbs freshly chopped thyme

-1/2 tsp ground jamaican allspice

-1 whole bay leaf

-pinch of cayenne pepper

-1 tsp coriander, ground

-1 Tbs curry powder

-3 garlic cloves, minced

-1 tsp cocomon curry coconut oil

-1 quart vegetable broth

-1 cup coconut milk

-Sea salt and ground pepper and cilantro to taste


-Heat olive oil in a large stockpot and saute carrots, squash, celery, onion and scallion stalk (unchopped), until softened, approximatley 10-12 minutes.

-Add tomatoes, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and coconut oil. Gently stir everything together.

-Add broth and coconut milk to the pot. When liquid comes to a slight boil,turn down the heat and let simmer until everything is cooked, approximately 30 minutes then remove scallion stalk and bay leaf.

-Season with salt and pepper to taste.

-Use a hand blender, belender or food processor to puree soup to desired consistency. Garnish with chopped cilantro or scallion.

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