- Yield: 4 cups
- Prep Time: 60 minutes
- Cook Time: 40 minutes
Sopa de calabaza
This is what calabaza is known for throughout the Caribbean and South and Central America, a creamy delicious soup. Ask a friend from one of those areas for their calabaza soup recipe. For sure they have one or have a copy of their mother's or grandmother's ready to email you.
Ingredients
- 2 pounds or 3 cups baked calabaza
- 1 white onion, chopped
- 1 green pepper, seeds and stem discarded, coarsely chopped
- 1 red pepper, seeds and stem discarded, coarsely chopped
- 1 cup white wine
- 1/8 cup olive oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup vegetable stock
- 1 cup heavy cream
- 1 tsp thyme
Instructions
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Preheat oven to 350°. Place the calabaza on a cookie sheet and bake for 40 minutes. Let cool.
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In a large stockpot over medium-high heat, add the olive oil and garlic. Sauté for 2 to 3 minutes. Add the onion and green and red peppers. Cook 10 minutes.
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Peel the calabaza. In a food processor, puree the calabaza with the onion and green and red pepper mixture. Add white wine for easy pureeing.
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Return the purée back to the stockpot. Add the vegetable stock. Stir to combine. Bring to a boil. Add the heavy cream and thyme. Reduce heat and simmer for 20 to 30 minutes until the consistency of your choosing.
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Serve hot.
