Winter Caribbean Soup

Photo by: Arash Moallemi

Serves 4

Recipe by: Susur Lee


  • 3 cups butternut squash
  • 3 cups vegetable stock
  • ½ cup white wine (Riesling)
  • 1 shallot, diced
  • 1 piece grated fresh ginger (about same size as shallot)
  • pinch of salt
  • pinch of nutmeg

For the garnish

  • 5 tbsp diced cucumber, with skin on
  • 1 tsp Japanese tekka seasoning (¼ tsp/bowl)
  • 4 tsp buckwheat honey
  • julienned fresh ginger (3 to 4 sticks/bowl)


  1. Combine and simmer the squash, stock, wine, shallot, ginger, salt and nutmeg for 25 minutes.
  2. Purée in a blender.
  3. Divide purée into four bowls, then top each soup with garnish.
  4. Serve warm.

Jacob’s Creek wine pairing: Riesling

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