Triple Squash Soup

Triple Squash Soup with Backriver Blends Jerk Marinade

A creamy, cozy, allergy-friendly fall soup with a Jamaican twist.

Ingredients

• 1 Acorn squash, halved and seeded
• 1 Butternut squash, halved and seeded
• 1 Buttercup or Kabocha squash, halved and seeded
• Olive oil
• Maple syrup
• Salt
• 4–6 cups oat milk (or enough to reach your preferred consistency)
• 2 teaspoons pumpkin pie spice
• Sugar, to taste
• Backriver Blends Jamaican Jerk Marinade
  
• Start with 2 tablespoons (recommended: Maine Blueberry Jerk Marinade)
• Add more to taste
  

Instructions

1. Roast the Squash

1. Preheat oven to 425°F (218°C).
2. Rinse each squash, cut in half, and scoop out the seeds.
3. Drizzle the cut sides with olive oil and maple syrup, then sprinkle lightly with salt.
4. Place squash cut-side down on a baking sheet.
5. Roast for 45–60 minutes, or until fork-tender.
6. Let squash cool enough to handle.

2. Blend the Soup Base

1. Scoop the roasted squash flesh into a blender.
2. Add oat milk (start with about 1 cup per batch) and blend until smooth.
3. Pour each blended batch into a large soup pot.
4. Repeat until all squash is blended and in the pot.

3. Season & Simmer

1. Add pumpkin pie spice, sugar to taste, and Backriver Blends Maine Blueberry Jerk Marinade.
   
• Start with 2 tablespoons and adjust based on desired heat and depth of flavor.
  
2. Add more oat milk as needed for desired thickness.
3. Simmer on low for 10–15 minutes, stirring occasionally, to let flavors meld. 

Serving Suggestions

• Garnish with toasted pepitas
• Drizzle with coconut cream
• Top with a few drops of Backriver Blends marinade for extra flavor
• Pair with warm crusty bread or cornbread