Calabaza Soup
Recipe
Nestlé® Carnation®

Calabaza Soup

4.5 6 Recipe Reviews | Rate this Recipe | 55 Saves
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.

25 mins. to Prepare

10 mins. Cooking Time

0 mins. Standing Time

35 mins. Total

Servings: 6 servings

Difficulty: Intermediate

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This recipe is: Low Sodium Vegetarian

Ingredients

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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.
Amount Per Serving
Servings: 6 servings
Calories230
Calories from Fat90
%Daily Value*
Total Fat 10g15%
Saturated Fat 4g20%
Cholesterol 20mg7%
Sodium 270mg11%
Carbohydrates 29g10%
Dietary Fiber .5g2%
Sugars 13g
Protein 9g
Vitamin A60%
Vitamin C50%
Calcium20%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
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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.

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.

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

The soup was good. I added a bit of chicken broth while blending the squash,tomatoes, and onions together. I tasted the mixure after adding the evaporated milk and found that I did NOT need to add the sugar. OH YEA! I also ROASTED the squash instead of boiling or steaming. This was a nice recipe to try, however, I don't think that I will make this one in particular again...not sure about the evaportated milk.

Not something I would usually try, but I was pleasantly surprised. It was terrific.

I LOVE the way this soup tastes! It was not hard to make at all, and all my friends wanted the recipe. The last time I made this soup I had to double the recipe, because all the guys wanted to take some home!

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