Carnation Recipe: Calabaza Soup - Very Best Baking

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I was looking for a recipe for butternut squash soup and I used this r...

Portia C., New Bern, NC on 11/09

Calabaza Soup

Life is Richer with CARNATION®

Level: Intermediate

Also known as the West Indian pumpkin, calabaza is a round to pear-shaped squash with orange or green-striped peel and firm orange, sweet-tasting flesh. It plays a key role in 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.

Prep: 25 min

Cooking: 10 min

Yields: 6 servings

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

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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.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

For nutrition information about CARNATION Evaporated Milk, click here.

For tips on more ways to use CARNATION Evaporated Milk, click here.

My Notes

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Recipe Reviews

Portia C. , New Bern, NC
November 2009

Substituted Butternut Squash

I was looking for a recipe for butternut squash soup and I used this recipe. In addition to using butternut squash, I added one Macintosh apple and omitted the tomato. This was a wonderful foundation for what I wanted. This soup turned out to be perfect. Very creamy and flavorful. My husband and I really enjoyed this and will be making this soup (with my substitutions) a part of our regular menu..

Nanette S. , GREENSBORO, NC
February 2008

I don't even like squash

I took a chance and made this soup for Thanksgiving. I don't like squash, so I am always looking for a way to prepare it that will allow me to eat it. This was it! I really liked it. So did everyone else. I didn't have any left. I used a butternut squash in the recipe..

Elaine H. , LITTLE FALLS, NJ
October 2007

calabaza soup

Creamy, rich, and soooo good! Great as a meal with warm bread, or just by itself. Also very satisfying. Make some today!.

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NUTRITION FACTS
Amount Per Serving 6 servings
Serving Size 1/6 of recipe
Calories 230
Calories from Fat. 90
% 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%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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