I’m extremely proud to serve up this soup as the first recipe of 2011. It’s actually a soup that I made for Thanksgiving, when I decided to work with Calabaza pumpkin for the first time. Being unfamiliar with this pumpkin, though it is not so far off from sugar pumpkins (and you can use that if you can’t find Calabaza), I didn’t expect to get a winning recipe on the first try. I made the soup intending for it to be a work in progress.
When I served the soup, it got such rave reviews, I quickly tried to jot down notes for what I put in. Luckily, the steps are simple and the soup was easily re-created. I made it again in New Year’s Day for some guests, and again, I received such sweet compliments. Lon reiterated: this is a winning recipe. Why haven’t I posted it? I am. I am…
I should have polled all the tasters and asked why they love this soup. Is it the natural sweetness of pumpkin and squash? Is it the scent of that spice mixture that smells like the best part of fall? There is just something so soothing and comforting about this pureed soup.
On top of being a delicious starter, it’s also the perfect make-ahead recipe. You know how much I love those. The soup can be made days before your dinner party and all you have to is heat it up when your guests arrive.
Calabaza and Butternut Squash Soup
~yields roughly 8 3/4 cups
- 3 lb segment Calabaza pumpkin, seeded, peeled, and cut into large chunks
- 2 1/4 lb butternut squash, peeled, seeded, and cut into large chunks
- 1 (14 oz) can coconut milk, stirred
- 1/2 large onion, quartered
- 3 cloves garlic, halved
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground all spice
- 1/8 teaspoon ground cloves
- sour cream or plain Greek yogurt to garnish (optional)
- freshly grated nutmeg or ground nutmeg to garnish (optional)
Instructions –
1. Place Calabaza, butternut squash, coconut milk, onion, garlic, and 1 cup of water in a large pot. Bring to a boil. Reduce to a simmer and cook un-covered for 20 minutes. The calabaza and butternut squash should be tender.
2. While the soup is simmering, combine the salt, pepper, and spices in a small bowl and set aside.
3. When the calabaza and butternut squash are done simmering, process in a food processor until smooth. *You may need to do this in batches depending on the size of your food processor. You can also use a stick blender.
4. Return to the pot on low heat. Stir in the spice mixture. Spoon into bowls. Add a small dollop of sour cream or yogurt and top with freshly grated nutmeg. Serve.
Storage: Any left-overs (don’t add sour cream and nutmeg till serving) can be stored in an airtight container in the refrigerator for a week or frozen for longer storage.
A spicy soup would taste so good right now. I bet is smells so delicious cooking!
Yum! On my “to make” list.
Lisa, it’s spiced but not spicy.
EMC, looking fwd to your feedback!
You know I’m usually making this kind of soup all winter long, starting with Thanksgiving, because I like it so much.. I did make a version on T-day this year with butternut squash, but then that’s been it. What’s wrong with me?
justcooknyc, no worries, you can remedy that really easily. =)
That’s a great looking soup! I went to Jean Georges today and had the butternut squash soup there. I was glad they ‘veganized’ it for me, but I wonder if they used coconut milk like you did. Have you had it there?
Hope you’re doing well.
Hi Kim, I haven’t had their butternut squash soup but this is a perfect recipe for you to make vegan….just don’t add the sour cream or yogurt in the end. Stay warm!