Sopa De Calabaza Butternut Recipes

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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.

SOPA DE FLOR DE CALABAZA -- MEXICAN SQUASH BLOSSOM SOUP



Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup image

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

1 large white onion, peeled and minced
1 garlic clove, peeled and minced
4 tablespoons butter
2 ears corn, kernels cut off
3 poblano chiles, roasted, peeled, seeded, and cut in strips
1 cup zucchini, coarsely chopped
2 cups mushrooms, sliced
4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped
6 cups chicken broth
5 corn tortillas, cut in small squares and fried until crispy in a little vegetable oil (feel free to substitute store-bought corn chips, if you wish)
creme fraiche or sour cream

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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