Preheat oven to 350 degrees F.
a little bit of olive oil over the calabaza
. Season with salt and pepper, and roast
in the oven until tender, about 1/2 hour.
In a large stockpot, heat 1/4 cup olive oil
and saute onions
, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
with white wine
. Add chicken stock and heavy cream
and the roasted calabaza. Add the thyme. Bring to a boil. Simmer
about 20 minutes. Puree all the ingredients. Strain
and adjust the seasonings. Garnish with vanilla-flavored whipped cream
, if desired.