Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 medium-sized calabaza squash, peeled and chopped into 1-inch pieces
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent.
2. Add the cumin, cinnamon, nutmeg, and cayenne pepper to the pot and stir to combine.
3. Add the chopped calabaza squash to the pot and stir to coat the squash with the spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the squash is tender.
5. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the coconut milk. Heat the soup over low heat until warmed through.
7. Season the soup with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with fresh cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 270
- Total fat: 19g
- Saturated fat: 13g
- Cholesterol: 0mg
- Sodium: 830mg
- Total carbohydrates: 24g
- Dietary fiber: 4g
- Sugars: 8g
- Protein: 3g
Substitutions for ingredients:
- Can use butternut squash or pumpkin instead of calabaza squash
- Can use chicken broth instead of vegetable broth
- Can use heavy cream instead of coconut milk
Variations:
- Add a tablespoon of curry powder for a more Indian-inspired flavor
- Add a diced jalapeño pepper for some heat
- Add a can of drained and rinsed black beans for added protein and texture
Tips and tricks:
- Use a sharp knife to peel the tough skin of the calabaza squash
- Make sure to puree the soup until smooth for a creamy texture
- Adjust the amount of cayenne pepper to your desired level of spiciness
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or Greek yogurt on top
- Drizzle some olive oil over the soup for added richness
Garnishes:
- Fresh cilantro
- Sour cream or Greek yogurt
- Drizzle of olive oil
Pairings:
- Crusty bread
- Salad with a citrus vinaigrette
Suggested side dishes:
- Grilled chicken or shrimp skewers
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken
Food safety advice:
- Make sure to cook the soup until the squash is tender to ensure it is fully cooked and safe to eat
Food history:
- Calabaza squash is a popular ingredient in Latin American cuisine, particularly in the Caribbean and Central America
Flavor profiles:
- Creamy, slightly sweet, with warm spices and a hint of coconut
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a comforting meal on a chilly evening
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Region: Caribbean