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- 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.
- ●2 tablespoons olive oil
- ●3 pounds 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 fluid ounces) 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
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.