Calabaza Soup: Sopa de Calabaza

Recipe courtesy Alex Garcia
TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr
YIELD: 8 servings
LEVEL: Intermediate

ingredients

  • Olive oil, for drizzling, plus 1/4 cup
  • 2 pounds calabaza, peeled and cut in large pieces
  • Salt and freshly ground black pepper
  • 2 white onions, large dice
  • 1 green pepper, large dice
  • 1 red pepper, large dice
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Directions

Preheat oven to 350 degrees F.

Drizzle 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.

Deglaze 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 the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

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