Calabaza Soup

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A rich, aromatic Caribbean squash soup with coconut milk and warm spices
Calabaza Soup recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This vibrant Calabaza soup is a staple of Caribbean comfort food, offering a velvety texture and deep, savory flavor. The base is built from sweet calabaza squash, simmered with aromatic allspice, cumin, and fenugreek until tender. Fresh coconut milk adds a luxurious creaminess, while scallions and thyme provide a bright herbal note. The soup is pureed for a smooth consistency, then reduced to a rich, syrup-like thickness. It’s a hearty, plant-based meal that warms the soul on chilly evenings. Serve it hot with crusty bread or over rice for a satisfying dinner. The subtle heat from chili pepper balances the sweetness of the squash, creating a complex and memorable dish that feels both rustic and refined.

Calabaza Soup recipe image
Print Recipe
0 Add to Favorites

Calabaza Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 44.3

Description

This vibrant Calabaza soup is a staple of Caribbean comfort food, offering a velvety texture and deep, savory flavor. The base is built from sweet calabaza squash, simmered with aromatic allspice, cumin, and fenugreek until tender. Fresh coconut milk adds a luxurious creaminess, while scallions and thyme provide a bright herbal note. The soup is pureed for a smooth consistency, then reduced to a rich, syrup-like thickness. It&# 226;€™s a hearty, plant-based meal that warms the soul on chilly evenings. Serve it hot with crusty bread or over rice for a satisfying dinner. The subtle heat from chili pepper balances the sweetness of the squash, creating a complex and memorable dish that feels both rustic and refined.

Ingredients

Directions

  1. Peel, seed, and chop the calabaza squash, green bell pepper, and ripe tomato. Press the garlic and mince the scallions.
  2. In a large pot, combine the chopped squash, bell pepper, tomato, garlic, scallions, thyme leaves, crushed allspice, cumin, and fenugreek.
  3. Add 6 cups of water and the coconut milk to the pot. Bring to a boil, then reduce heat to low.
  4. Simmer uncovered for about 1 hour, or until the vegetables are very tender and the liquid has reduced slightly.
  5. Strain the soup through a fine-mesh sieve into a bowl, separating the liquid from the solid vegetables. Allow the solids to cool slightly.
  6. Transfer the cooled vegetable solids to a blender or food processor and puree until completely smooth.
  7. Return the puree to the pot with the reserved strained liquid.
  8. Simmer the mixture uncovered, stirring occasionally, until it thickens to a syrup-like consistency.
  9. Season with salt, pepper, and chili pepper to taste. Adjust heat and salt as needed.
  10. Serve very hot. For a variation, add 1/2 lb of chopped fresh okra after pureeing and simmer for an additional 15 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 44.3kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.1mg1%
Total Carbohydrate 10.6g4%
Dietary Fiber 2.0g8%
Sugars 4.9g
Protein 1.7g4%

* 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, caribbean, squash, soup, coconut milk, vegan, vegetarian, comfort food, allspice, thyme, simmered, pureed, warm spices, healthy dinner, plant-based
Recipe Card powered by WP Delicious

Leave a Comment