Butternut squash soup with a hint of my Caribbean home.
The first time I tasted butternut squash bisque, I recall marveling at its smooth simplicity and nutty sweetness. The warm spices, simmering with aromatics, beckoned me toward the fruit-laced soup . I was hooked, but my emotional palate also cravedUnable to find an adaptation of the ubiquitous fall bisque I’d come to treasure, I created one for myself using some unsuspecting ingredients: dark rum, coconut milk, Old Bay Seasoning, and shrimp.
It was only when large, fresh chunks of butternut were simmered in the smoky, sweet, rum-laced stock, that I realized the beauty of this bisque. In fusing some of the season’s most beloved offerings with the energetic flavors of my home country, I was fully engaged in a process that mirrored my own life.Since I arrived in this country, I’ve been melding vital aspects of Trinidad and Tobago to what’s normative in my new home.
This soup isn’t just an ode to the versatility found in butternut squash, but to something a bit more. It shines with perspective—a perspective that is uniquely my own.
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