Best Squash Soup Calabaza Soup Recipes

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

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

Crema De Calabaza (Creamy Squash Soup) image

Provided by Valeria

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

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 image

Provided by Juliann Esquivel @Juliann

Number Of Ingredients 19

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

SQUASH SOUP (CALABAZA SOUP) image

Yield 4 Servings

Number Of Ingredients 6

1 pound yellow squash, thinly sliced
1 medium white onion, chopped
2 cups chicken broth (can try using vegetable broth)
1/2 cup sour cream
salt and white pepper
Fresh dill (optional)

Steps:

Prepare Soup In saucepan, combine squash, onion and chicken broth. Bring to a boil. Simmer until vegetables are soft. Puree in blender in batches. Transfer pureed soup to a bowl and stir in sour cream and salt and pepper to taste. Cover bowl and shill at least 4 hours. Garnish with fresh dill if desired.