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Calabaza Soup recipe

Calabaza Soup.Also known as the West Indian pumpkin, calabazais a round to pear-shaped squash with orange or green-stripedpeel and firm orange, sweet-tasting flesh. It plays a key rolein Cuban cooking and is used in many dishes, such as this creamy,comforting soup that can be enjoyed year-round. Hubbard, butternut,or acorn squash are all good substitutes.

Recipe: Calabaza Soup

2 tablespoons olive oil
3 pounds calabaza (can substitute Hubbard, butternut or acornsquash), seeded, peeled
1 medium ripe tomato, peeled, chopped (about 1 1/2 cups)
1/2 cup finely chopped red onion
1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk
1 teaspoon granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground white or black pepper
Ground cinnamon
Sour cream

  • Cut calabaza into chunks. Steam or boilin large saucepan on medium-high heat until tender, about 25minutes. Drain; place back in saucepan and set aside.
  • Heat olive oil in large skillet on mediumheat. Add tomato and onion, cook until soft. Add cooked tomatomixture to calabaza. In two batches, place cooked calabaza andtomato mixture in blender container or food processor; cover.Blend until smooth.
  • Place mixture back into large saucepan.Stir in evaporated milk, sugar, nutmeg, salt and pepper; mixwell. Cook over medium heat, stirring occasionally, until justboiling. Serve in soup bowls with a sprinkle of cinnamon anda dollop of sour cream.

    Makes 6 servings.

    Nutritional Information Per Serving (1/6of recipe): Calories: 230 Calories from Fat: 90 Total Fat: 10g Saturated Fat: 4 g Cholesterol: 20 mg Sodium: 270 mg Carbohydrates:29 g Dietary Fiber: .5 g Sugars: 13 g Protein: 9 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Rica sopa de calabaza – Entrada ( Butternut squash soup recipe)

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  • Comments

    1 Comment


    On top of being a delicious starter, it s also the perfect make-ahead recipe. You know how much I love those. The soup can be made days before your dinner party and all you have to is heat it up when your guests arrive. That s a great looking soup! I went to Jean Georges today and had the butternut squash soup there. I was glad they veganized it for me, but I wonder if they used coconut milk like you did. Have you had it there?

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