Calabaza Mojo Soup With Toasted Brazil Nuts

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Servings: 6 Difficulty: Advanced
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A vibrant, silky squash soup infused with citrusy mojo flavors and finished with crunchy toasted nuts.
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This Calabaza Mojo Soup is a bright, velvety blend of sweet calabaza squash, aromatic garlic, and spicy chiles, balanced by the tang of fresh orange juice. The “mojo” flavor profile brings a zesty, herbaceous kick that cuts through the natural sweetness of the vegetable. Simmered until tender and partially pureed, the soup offers a luxurious texture that is both comforting and light. Topped with salty, toasted Brazil nuts, it provides a delightful crunch and rich earthiness. Perfect for a cozy autumn evening or a refreshing light dinner, this vegan dish is easy to prepare and packed with complex flavors. It’s an excellent choice for meal prep, as the flavors deepen beautifully when reheated.

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Calabaza Mojo Soup With Toasted Brazil Nuts

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 147.1

Description

This Calabaza Mojo Soup is a bright, velvety blend of sweet calabaza squash, aromatic garlic, and spicy chiles, balanced by the tang of fresh orange juice. The "mojo" flavor profile brings a zesty, herbaceous kick that cuts through the natural sweetness of the vegetable. Simmered until tender and partially pureed, the soup offers a luxurious texture that is both comforting and light. Topped with salty, toasted Brazil nuts, it provides a delightful crunch and rich earthiness. Perfect for a cozy autumn evening or a refreshing light dinner, this vegan dish is easy to prepare and packed with complex flavors. It&# 226;€™s an excellent choice for meal prep, as the flavors deepen beautifully when reheated.

Ingredients

Directions

  1. Heat 3 tablespoons of olive oil in a large nonreactive saucepan over moderately high heat.
  2. Add the finely chopped onion and cook, stirring frequently, until softened, about 5 minutes.
  3. Add the peeled tomato, minced garlic, and minced chile; cook, stirring, for 5 minutes until fragrant.
  4. Stir in the seeded, coarsely chopped calabaza squash, vegetable stock, and orange juice.
  5. Bring the mixture to a boil, then reduce heat to low.
  6. Add 1 teaspoon of salt and simmer until the calabaza is very soft, about 25 minutes.
  7. Meanwhile, preheat the oven to 375ðF (191ðC).
  8. Spread the Brazil nuts on a baking sheet and drizzle with the remaining 1 tablespoon of olive oil.
  9. Bake for about 4 minutes, or until golden and fragrant.
  10. Season the toasted nuts with a pinch of salt and set aside at room temperature.
  11. Using a slotted spoon, transfer 1 1/2 cups of the cooked vegetables and broth to a food processor or blender.
  12. Puree until smooth.
  13. Stir the puree back into the soup in the saucepan.
  14. Taste and adjust seasoning with additional salt if needed.
  15. Ladle the hot soup into shallow bowls and garnish with the toasted Brazil nuts.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 147.1kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 3.3g2%
Dietary Fiber 0.7g3%
Sugars 1.7g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: calabaza, mojo, soup, vegan, brazil nuts, toasted, orange juice, garlic, chile, spicy, comfort food, plant-based, autumn, citrus, healthy
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