Best Mexican Butternut Squash Soupcaldo De Calabaza Recipes

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)

Calabaza Con Pollo (Calabaza Squash and Chicken) image

Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.

Provided by mari9807

Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken

Time 1h20m

Yield 8

Number Of Ingredients 13

Ingredients

3 pounds skinless, boneless chicken thighs
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons ground black pepper
2 tablespoons olive oil
1 calabaza squash, peeled and cut into 1 1/2-inch cubes
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 medium tomato, chopped
1 medium yellow onion, chopped
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce

Steps:

Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
Cover the pan and let simmer over medium heat, 20 to 30 minutes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 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

Ingredients

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

MEXICAN BUTTERNUT SQUASH SOUP/CALDO DE CALABAZA

Mexican Butternut Squash Soup/Caldo de Calabaza image

One day I followed a recipe for butternut squash soup and when done it was way to bland to my families liking. A few days later back to my kitchen I went this recipe was born. My butternut squash soup was created experimenting with typical Latino spices. The results a spicy delicious, hearty & filling soup my family loved. I served it with my fried tortilla strips on top and a wedge of lime. It has Mexican spices and ingredients so I call it Mexican Butternut Squash Soup. It is easy and fast and so good. I believe you will love this soup if you like Butternut Squash soup. Enjoy, buen appetito

Provided by Juliann Esquivel @Juliann

Categories Vegetable Soup

Number Of Ingredients 19

Ingredients

3 1/2 pound(s) butternut squash, peeled seeded and cut into 2 or 3 inch cubes
1 large sweet or vidalia onion cut in 4 quarters
2 large carrots, peeled and cut into pieces
3 clove(s) fresh garlic smashed
1 large jalapenos, seeded and cut into pieces
1/4 cup(s) fresh diced parsley leaves
1/4 cup(s) fresh diced cilantro leaves
1 or 2 large bay leaves
2 quart(s) or two 32 ounce boxes of chicken broth such as swanson or college inn. if possible use homemade. option you may use vegetable broth as well.
1 1/2 cup(s) unsweetened coconut milk. i prefer canned such as goya brand
3 cup(s) fresh fried tortilla strips or store bought. i like to buy the multi colored tortilla strips.
2 large limes cut in wedges to serve with soup
1/4 cup(s) olive oil
1/2 stick(s) butter
1 tablespoon(s) sea salt
1 teaspoon(s) fresh ground black pepper
1/2 teaspoon(s) cumin powder
1/2 teaspoon(s) garlic powder
1 small envelope goya sazon with culantro and achiote

Steps:

In a large heavy pot over medium flame heat the olive oil and butter then sauté the smashed garlic being careful not to scorch or burn it, when garlic is wilted somewhat add the cubed squash, carrots, onion, garlic, jalapeno pepper, cilantro and parsley. Saute the veggies a bit in the butter and oil mixture for about 1 minute.
Next add all of the chicken broth, bay leaves salt, pepper, cumin powder, garlic powder, and packet of sazon seasoning. Cover reduce heat to medium and cook until veggies are fork tender.
When squash is soft remove pot from flame and discard bay leaves. With an immersion blender gently blend all of the ingredients until all is pureed. If you don't have an immersion blender you can puree in a blender in batches on a low setting being careful not to splash hot ingredients on yourself. Once all is blended return mixture to pot add the coconut milk and mix and stir well. If soup is to thick you can add some more chicken broth or vegetable broth. Taste to see if seasonings are right salt and pepper. Simmer for 2 or 3 minutes more. Soup will now be ready to serve.
Serve nice big bowls with fried tortilla strips on top and a wedge of lemon. Or you can serve with store bought tri color tortilla strips Also good with fritos chips on top if you don't have tortilla strips. Enjoy