Calabaza Soup

Calabaza Soup

Prep:
25 mins
Cooking:
10 mins
Level:
Intermediate
Yields:
6 servings

Creamy and comforting Calabaza Soup uses a squash variety that is common in the Caribbean and Central and South America. Substitute Hubbard, butternut or acorn squash if you desire in this recipe. This delicious soup is ready in less than an hour and makes a colorful addition to any meal. A touch of ground nutmeg adds flavor dimension.

Ingredients

  • 2 tablespoons olive oil
  • 3 lbs. calabaza (can substitute Hubbard, butternut or acorn squash), seeded, peeled
  • 1 medium ripe tomato, peeled, chopped (about 1 1/2 cups)
  • 1/2 cup finely chopped red onion
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 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

Directions

CUT calabaza into chunks. Steam or boil in large saucepan on medium-high heat until tender, about 25 minutes. Drain; place back in saucepan and set aside.

HEAT olive oil in large skillet on medium heat. Add tomato and onion, cook until soft. Add cooked tomato mixture to calabaza. In two batches, place cooked calabaza and tomato 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; mix well. Cook over medium heat, stirring occasionally, until just boiling. Serve in soup bowls with a sprinkle of cinnamon and a dollop of sour cream.

Baker's Comments

Nutritional Information

  • Serving Size
    1/6 servings of recipe
  • Calories 230
  • Calories from Fat 90

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 10g 15%
  • Saturated Fat 4g 20%
  • Cholesterol 20mg 7%
  • Sodium 270mg 11%
  • Carbohydrates 29g 10%
  • Dietary Fiber .5g 2%
  • Sugars 13g
  • Protein 9g
  • Vitamin A 60%
  • Vitamin C 50%
  • Calcium 20%
  • Iron 6%

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