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
- 2 tablespoons olive oil
- 3 pounds calabaza (can substitute Hubbard, butternut
oracorn 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
- 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.
Preparation Time: 25 mins | Cooking Time: 10 mins | Servings: 6
Recipe and photograph courtesy of Nestlé® and meals.com.