ROASTED SQUASH SOUP
This soup is quite simple to make and is a good comfort food on a cold winter's night.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
- In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
- Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
- Heat over medium heat and season with salt, pepper and cayenne, to taste.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 49.5 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.3 g, Protein 4.2 g, SaturatedFat 3.7 g, Sodium 602.4 mg, Sugar 13.3 g
CALABAZA VEGETARIAN SOUP
This is a Caribbean vegetarian soup recipe that I found on the recipesources.com website. It's quite different than the other recipes with similar titles that are already posted to this site. Calabaza is a tropical squash with a slightly sweet flavor and firm texture, similar to the taste and texture of butternut or acorn squash.
Provided by Northwestgal
Categories Peppers
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids.
- Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
- Add the seasonings while the soup is simmering, and serve while still hot.
Nutrition Facts : Calories 194.2, Fat 8.3, SaturatedFat 7.7, Sodium 417.6, Carbohydrate 30.1, Fiber 1.4, Sugar 26.9, Protein 1.5
CALABAZA SOUP: SOPA DE CALABAZA
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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.
GOLDEN SQUASH BLOSSOM CREMA: CREMA DE FLORES DE CALABAZA
Provided by Food Network
Categories appetizer
Time 1h40m
Yield about 7 cups, enough for 6 generous servings
Number Of Ingredients 12
Steps:
- The broth: In a 4-quart soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes. Scoop out half of the onion and set aside. Add the broth and potato, partially cover, and simmer over medium-low heat for 20 minutes.
- The blossoms: While the broth is simmering, clean the squash blossoms: break off the stems, then the little green sepals that come out from the base of the blossoms (they originally covered the buds). Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms cross-wise into 1/4-inch strips, including the bulbous base.
- Add half the blossoms to the broth and simmer 3 minutes. In a food processor or in batches in a loosely covered blender (or using an immersion blender), puree the mixture; return to the pot.
- The chiles: Roast the chiles directly over the gas flame, on a medium-hot gas grill, or 4 inches below a very hot broiler. Turn occasionally, until blistered and blackened on all sides, 5 to 6 minutes for the flame or grill, about 10 minutes for the broiler. Cover with a kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, then quickly rinse to remove straggling bits of skin and seeds. Cut into 1/4-inch dice.
- Finishing the soup: Add the chiles to the soup along with the milk and reserved onion; bring to a simmer and cook for 10 minutes. Add the zucchini and corn, simmer a couple of minutes, then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep-golden "streamers"), remove from the heat, stir in the cream, taste, and season with salt. Serve in warm bowls garnished with the chopped epazote or parsley.
CREMA DE CALABAZA (CREAMY SQUASH SOUP)
Translated from "Atrévete a cocinar" by Karlos Arguiñano. This is a quick and easy recipe, and the soup is perfect for a chilly autumn or winter day. NOTE: The most common squash is Spain are large butternut-shaped gourds, green on the outside and bright orange on the inside, and are bigger than most people shopping in the city can carry. Seriously they look like the Incredible Hulk's forearms. So people tend to buy squash in slices. Acorn or pumpkin should do the trick, though I admit the Spanish variety is much easier to peel and slice.
Provided by Valeria
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil 1 L water in a saucepan.
- Cut squash into cubes.
- Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.
- Clean the leak, reserve a part of it for garnish and slice the rest.
- Peel the potato and cut into stew chunks.
- Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.
- Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.
Nutrition Facts : Calories 140.2, Fat 7.1, SaturatedFat 1, Sodium 30.6, Carbohydrate 18.2, Fiber 3.5, Sugar 4.8, Protein 2.8
SWEET AND SPICY CALABAZA SOUP WITH GARLIC MOJO
Steps:
- In a glass bowl, combine all the ingredients for the mojo and stir together. Cover and refrigerate for up to 4 hours before using. Preheat the oven to 350 degrees. Place the calabaza cut side down on a baking sheet and bake for about 30 minutes. Meanwhile, in a large soup pot melt the butter over medium heat. Add the onions and cook for about 10 minutes, or until the onions are softened. Add the plantain and cook for 5 minutes more, then add the cumin, coriander, salt and pepper. Stir together for 3 minutes more. Add the chicken stock, increase the heat to high and bring to a boil. Cover the pot and reduce the heat to medium. Remove the calabaza from the oven and, when cool enough to handle, scoop out the flesh, break it into small pieces and add to the soup. Add the apple juice and simmer for 30 minutes more, until the plantain is tender. Pour the soup through a strainer into another large pan. Transfer the solid ingredients to a food processor and puree until smooth, scraping down the sides of the bowl as necessary. Add the puree to the liquid mixture, stir to combine, and heat through over medium heat. If you prefer a thicker consistency, remove the cover and simmer until slightly thickened. Serve in shallow heated bowls, with a teaspoon or 2 of the mojo swirled into the center.
CALABAZA, CORN, AND COCONUT SOUP
Steps:
- Make soup:
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
- Prepare corn relish while soup simmers:
- Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
- Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
- Finish soup:
- Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
- Divide soup among bowls and gently stir 1/4 cup corn relish into each.
SOPA DE FLOR DE CALABAZA -- MEXICAN SQUASH BLOSSOM SOUP
Adapted from Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle.
Provided by Molly53
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
- Add the corn kernels, chiles, and zucchini and cook for two more minutes.
- Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
- Add chicken broth and bring to a boil.
- Lower heat and simmer and additional 10 to 12 minutes.
- Adjust salt to taste.
- Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.
Nutrition Facts : Calories 216.7, Fat 10.4, SaturatedFat 5.5, Cholesterol 20.4, Sodium 829.1, Carbohydrate 24.1, Fiber 3.4, Sugar 5.9, Protein 9.2
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- In a medium, heavy-bottomed pot, warm butter over medium heat. Once foaming, add chopped onion, stirring to coat. Cook until the onions are lightly golden, stirring occasionally (about 6 minutes). Scoop out half of the onions and set aside.
- Add chicken stock and chopped potato to the pot and bring mixture to a boil over medium-high heat. Once boiling, drop down the heat to medium-low and simmer partially covered for 20 minutes.
- While the broth is simmering, prep the squash blossoms. Break off the stems, peel off the sepals (the small, wavy leaves that grown from the base), and pluck out the stamen. No need to be gentle here. The squash blossoms will eventually be chopped up, so you don't need to keep their original shape in tact. Discard stems, sepals and stamen.
- Divide blossoms into two even piles then slice into 1/4 inch strips (including the bulbous base). Add one pile of slices to the simmering stock and cook for 3 minutes. Carefully blend the mixture until smooth. I used my immersion blender. If you don't have one, use a blender, working batches. Return the mixture back to the pot over medium heat.
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