caribbean calabaza soup

Name: Caribbean Calabaza Soup
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: Caribbean
Ingredients: 1 1/2 pound(s) calabaza (calabash) squash, peeled and seeded (substitutes are butternut squash or acorn squash); 1 medium green bell pepper, chopped; 1 clove(s) garlic, minced; 4 - scallions, thinly sliced; 6 - thyme leaves; 1 teaspoon(s) allspice; 1 teaspoon(s) ground cumin; 1 teaspoon(s) fenugreek seeds; ` large tomato, chopped; 1 cup - coconut milk; 6 cups - water; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1/4 teaspoon(s) chili pepper (or to taste)

14 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Jul 21, 2016

This Caribbean vegetarian soup recipe is quite different than the other recipes with similar titles that are already posted on various other sites. Calabaza (also called calabash) is a tropical squash with a slightly sweet flavor and firm texture, similar to the taste and texture of butternut or acorn squash. The photo I posted isn't very good, I'm quite lacking in photography skills. I'm not even sure if you can tell it's soup inside the pot.

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prep time 15 Min

cook time 1 Hr 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 1/2 pounds calabaza (calabash) squash, peeled and seeded (substitutes are butternut squash or acorn squash)
1 medium green bell pepper, chopped
1 clove garlic, minced
4 - scallions, thinly sliced
6 - thyme leaves
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon fenugreek seeds
` large tomato, chopped
1 cup - coconut milk
6 cups - water
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon chili pepper (or to taste)

How To Make caribbean calabaza soup

Step 1

Place squash, bell pepper, garlic, scallions, thyme, allspice, cumin, genugreek, tomatoes, coconut milk and water in a large stockpot or Dutch oven. Let simmer 1 hour over low heat. Strain the liquid into a bowl, and allow the solids to cool. Puree the cooled solids until smooth.

Step 2

Return the puree to the stockpot, and add the strained liquid. Simmer, uncovered, until it's reduced to a thick (almost syrupy) consistency.
Step 3

Add the salt, pepper and chili pepper while the soup is simmering. Ladle into bowls, and serve hot.
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