Crema De Calabaza Recipes

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CREMA DE CALABAZINES



Crema de Calabazines image

I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!

Provided by Rebecca

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 6

5 medium zucchini
2 potatoes
1 large onion
1 (6 ounce) package Laughing Cow® Light Creamy Swiss wedges
2 tablespoons chicken bouillon powder
salt and pepper to taste

Steps:

  • Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
  • In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
  • Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 16.6 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 832.1 mg, Sugar 4.5 g

CREMA DE CALABAZA (CREAMY SQUASH SOUP)



Crema De Calabaza (Creamy Squash Soup) image

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

400 g squash
1 (200 g) potatoes
2 carrots
1 leek
2 tablespoons olive oil
salt

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

CALABAZA SOUP: SOPA DE CALABAZA



Calabaza Soup: Sopa de Calabaza image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

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
2 cloves garlic, crushed
6 plum tomatoes, quartered
2 cups white wine
2 quarts chicken stock
2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish
1/2 bunch thyme, about 12 sprigs, leaves picked

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



Golden Squash Blossom Crema: Crema de Flores de Calabaza image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield about 7 cups, enough for 6 generous servings

Number Of Ingredients 12

1 1/2 tablespoons butter
1 large white onion, chopped into 1/4-inch dice
3 cups good chicken broth
1 small boiling potato (like the red-skin ones), peeled and roughly chopped
25 large (3 to 4-inch) squash blossoms (these are the male blossoms with no squash attached)
2 fresh poblano chiles
1 cup milk
1 medium zucchini, cut into 1/4-inch cubes
1 large ear of corn, husked, kernels cut from the cob
1/2 cup queso fresca, creme fraiche, or sour cream loosened with some milk or cream
Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth
A little chopped epazote or parsley, for garnish

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.

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