CALABAZA SOUP: SOPA DE CALABAZA

Calabaza Soup: Sopa de Calabaza image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

Previous Next

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.