Calabaza Soup

Calabaza Soup

In this recipe:

based on 6 reviews
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10
25 min.
prep
35 min.
total
6 servings

Creamy and comforting Calabaza Soup uses a squash variety that is common in the Caribbean and Central and South America. Substitute Hubbard, butternut or acorn squash if you desire in this recipe. This delicious soup is ready in less than an hour and makes a colorful addition to any meal. A touch of ground nutmeg adds flavor dimension.

Ingredients

  • 2 tablespoons olive oil
  • 3 lbs. calabaza (can substitute Hubbard, butternut or acorn squash), seeded, peeled
  • 1 medium ripe tomato, peeled, chopped (about 1 1/2 cups)
  • 1/2 cup finely chopped red onion
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white or black pepper
  • Ground cinnamon
  • Sour cream
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CUT calabaza into chunks. Steam or boil in large saucepan on medium-high heat until tender, about 25 minutes. Drain; place back in saucepan and set aside.

HEAT olive oil in large skillet on medium heat. Add tomato and onion, cook until soft. Add cooked tomato mixture to calabaza. In two batches, place cooked calabaza and tomato mixture in blender container or food processor; cover. Blend until smooth.

PLACE mixture back into large saucepan. Stir in evaporated milk, sugar, nutmeg, salt and pepper; mix well. Cook over medium heat, stirring occasionally, until just boiling. Serve in soup bowls with a sprinkle of cinnamon and a dollop of sour cream.

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Substituted Butternut Squash

I was looking for a recipe for butternut squash soup and I used this recipe. In addition to using butternut squash, I added one Macintosh apple and omitted the tomato. This was a wonderful foundation for what I wanted. This soup turned out to be perfect. Very creamy and flavorful. My husband and I really enjoyed this and will be making this soup (with my substitutions) a part of our regular menu.

- Portia Coleman from New Bern, NC

I don't even like squash

I took a chance and made this soup for Thanksgiving. I don't like squash, so I am always looking for a way to prepare it that will allow me to eat it. This was it! I really liked it. So did everyone else. I didn't have any left. I used a butternut squash in the recipe.

- Nanette Stevens from GREENSBORO, NC

calabaza soup

Creamy, rich, and soooo good! Great as a meal with warm bread, or just by itself. Also very satisfying. Make some today!

- elaine hilton from LITTLE FALLS, NJ

It's alright.

The soup was good. I added a bit of chicken broth while blending the squash,tomatoes, and onions together. I tasted the mixure after adding the evaporated milk and found that I did NOT need to add the sugar. OH YEA! I also ROASTED the squash instead of boiling or steaming. This was a nice recipe to try, however, I don't think that I will make this one in particular again...not sure about the evaportated milk.

- Beth from San Antonio, TX

Calabaza Soup

Not something I would usually try, but I was pleasantly surprised. It was terrific.

- Ruth Minsk-Whitehead from OCALA, FL

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 230
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 13g
  • Protein: 9g
  • Vitamin A: 60% of DV
  • Vitamin C: 50% of DV
  • Calcium: 20% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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