Soup Recipes

Calabaza Squash Soup Recipe

Calabaza squash, often referred to as Caribbean pumpkin, is a starchy, sweet squash that’s deeply embedded in the culinary traditions of Latin America, the Caribbean, and parts of Southern Asia. Its vibrant orange flesh, rich flavor, and creamy texture make it a perfect base for a comforting, flavorful soup. Calabaza squash soup is not only a delightful dish but also a nutritious one, offering a myriad of vitamins, antioxidants, and minerals.

This soup combines the smooth, sweet notes of the squash with savory ingredients like garlic, onions, and a touch of spice, making it a dish that feels both nourishing and indulgent. Whether you’re looking for a warming dinner on a chilly evening or an impressive starter for a dinner party, this Calabaza squash soup recipe is a must-try.

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Let’s dive into the details of making this comforting dish, including the ingredients, the cooking process, tips, and possible variations to make it your own!

Calabaza Squash Soup Recipe

This recipe makes a velvety-smooth, mildly sweet, and slightly savory soup that’s easy to prepare. It’s the kind of dish you’ll want to come back to again and again, not just for the taste but also for how quick it comes together.

Ingredients Needed

  • 1 medium calabaza squash (about 3-4 pounds)
  • 1 tablespoon olive oil (or butter for a richer flavor)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, chopped
  • 1 medium potato, peeled and chopped (optional, for added creaminess)
  • 4 cups vegetable broth (or chicken broth if preferred)
  • 1/2 cup coconut milk (for extra richness)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • Fresh cilantro (optional, for garnish)
  • A squeeze of lime (optional, to brighten the flavors)

Cooking Instructions

  1. Prep The Squash

    Begin by cutting the calabaza squash in half. Scoop out the seeds and discard them. Then peel off the skin and chop the flesh into small cubes. You can use a vegetable peeler to make this task easier, or if you’re pressed for time, you can opt for pre-cut squash from the store.

  2. Cook The Aromatics

    In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5-7 minutes. Add the garlic, ground cumin, ginger, and cinnamon. Stir well, and cook for another minute until the spices release their fragrance. This step is essential for building a depth of flavor in the soup.

  3. Add The Vegetables

    Toss in the chopped calabaza squash, carrot, and potato (if using). Stir to coat the vegetables in the flavorful aromatics. Let them cook for 5-7 minutes, allowing the edges to soften slightly.

  4. Simmer The Soup

    Pour in the vegetable broth (or chicken broth), making sure the vegetables are submerged. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes, or until the squash and other vegetables are tender and easy to mash.

  5. Blend The Soup

    Once the vegetables are cooked, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Just be cautious as the soup will be hot.

  6. Finish With Coconut Milk And Seasoning

    After blending, stir in the coconut milk, which adds a rich and velvety texture to the soup. Taste the soup and adjust seasoning with salt and pepper. For an extra touch, add a squeeze of lime juice to balance the sweetness of the squash.

  7. Serve And Garnish

    Ladle the soup into bowls, garnish with fresh cilantro, and maybe a sprinkle of toasted pumpkin seeds or a dollop of sour cream if desired. Serve hot and enjoy the comforting warmth!

Ingredient Insights

Calabaza Squash

  • Calabaza is the star of this dish. It’s a sweet, starchy squash with a slightly nutty flavor that pairs perfectly with savory spices. It’s a staple in Caribbean and Latin American cooking, often used in soups, stews, and curries. Rich in beta-carotene (which converts into vitamin A in the body), calabaza is excellent for eye health and skin vitality.

Coconut Milk

  • Coconut milk is often used in Caribbean and Southeast Asian cuisine. It brings a silky texture to the soup, making it rich and creamy without the need for heavy cream. It also adds a hint of tropical flavor that complements the sweetness of the squash.

Cumin, Ginger, And Cinnamon

  • These spices are essential for balancing the sweetness of the squash with savory, earthy, and slightly spicy undertones. Cumin adds warmth and depth, ginger gives a zesty kick, and cinnamon rounds out the flavor profile with a hint of sweetness.

Lime

  • A squeeze of lime at the end helps to brighten the flavors and adds a refreshing contrast to the natural sweetness of the squash.

Expert Tips

  1. Roast The Squash For Extra Flavor

    If you have the time, try roasting the calabaza squash before adding it to the soup. Roasting brings out the caramelized, nutty flavors and enhances the sweetness of the squash. Just toss it in olive oil and roast at 400°F for 25-30 minutes until it’s fork-tender.

  2. Control The Thickness

    Adjust the texture of the soup to your liking. If you prefer a thinner consistency, simply add more broth or water until you reach your desired thickness. For a thicker, creamier soup, blend it well or add a potato for extra richness.

  3. Storage

    This soup keeps well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. When reheating, add a bit of broth or coconut milk to loosen it up if it has thickened too much.

  4. Use An Immersion Blender For Smoothness

    If you want a perfectly smooth soup, an immersion blender (stick blender) is your best friend. It’s easy to use and cleans up quickly. If you don’t have one, a regular blender will work just as well.

Recipe Variations

  • Add Protein

    For a heartier meal, consider adding some cooked chicken or shrimp. You can also blend in some white beans or lentils for plant-based protein. This adds an extra layer of richness and nutrition.

  • Spicy Kick

    For those who enjoy a bit of heat, try adding a chopped jalapeño or a pinch of cayenne pepper to the soup. This will provide a warming kick that complements the sweetness of the squash.

  • Roasted Garlic Or Shallots

    Instead of using regular garlic and onions, roast them beforehand. Roasted garlic and shallots bring a mellow, slightly caramelized flavor that will elevate the depth of your soup.

  • Herb Variations

    While cilantro is a classic garnish, you can swap it for fresh parsley, mint, or even a swirl of basil pesto for a unique twist. You can also add fresh thyme or rosemary during the simmering stage for added complexity.

Final Words

This Calabaza Squash Soup is the perfect dish to make when you need something comforting, satisfying, and nourishing. Its balance of sweet, savory, and spiced flavors will win you over with every spoonful. Plus, it’s incredibly versatile, so you can adjust the ingredients and toppings based on your preferences.

Whether you’re looking for a simple weeknight dinner or a special soup to impress guests, this recipe checks all the boxes. It’s rich, smooth, and packed with flavor-perfect for any season but especially wonderful in cooler months when you need something cozy.

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