Calabaza Vegetarian Soup Recipes

CALABAZA VEGETARIAN SOUP

Calabaza Vegetarian Soup image

This is a Caribbean vegetarian soup recipe that I found on the recipesources.com website. It's quite different than the other recipes with similar titles that are already posted to this site. Calabaza is a tropical squash with a slightly sweet flavor and firm texture, similar to the taste and texture of butternut or acorn squash.

Provided by Northwestgal

Categories Peppers

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs calabaza squash, peeled & seeded
1 green bell pepper, chopped
1 garlic clove, pressed
4 scallions, minced
6 thyme leaves
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon fenugreek seeds
1 large tomatoes, chopped
1 cup coconut milk
6 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon chili pepper (to taste)

Steps:

Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids.
Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
Add the seasonings while the soup is simmering, and serve while still hot.

Nutrition Facts : Calories 194.2, Fat 8.3, SaturatedFat 7.7, Sodium 417.6, Carbohydrate 30.1, Fiber 1.4, Sugar 26.9, Protein 1.5

CALABAZA SOUP: SOPA DE CALABAZA

Calabaza Soup: Sopa de Calabaza image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Olive oil, for drizzling, plus 1/4 cup
2 pounds calabaza, peeled and cut in large pieces
Salt and freshly ground black pepper
2 white onions, large dice
1 green pepper, large dice
1 red pepper, large dice
2 cloves garlic, crushed
6 plum tomatoes, quartered
2 cups white wine
2 quarts chicken stock
2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish
1/2 bunch thyme, about 12 sprigs, leaves picked

Steps:

Preheat oven to 350 degrees F.
Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

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