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caribbean calabaza soup

Recipe by
Vickie Parks
Renton, WA

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.

yield 6 serving(s)
prep time 15 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For caribbean calabaza soup

  • 1 1/2 lb
    calabaza (calabash) squash, peeled and seeded (substitutes are butternut squash or acorn squash)
  • 1 md
    green bell pepper, chopped
  • 1 clove
    garlic, minced
  • 4
    scallions, thinly sliced
  • 6
    thyme leaves
  • 1 tsp
  • 1 tsp
    ground cumin
  • 1 tsp
    fenugreek seeds
  • ` lg
    tomato, chopped
  • 1 cup
    coconut milk
  • 6 cups
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    chili pepper (or to taste)

How To Make caribbean calabaza soup

  • 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.
  • 2
    Return the puree to the stockpot, and add the strained liquid. Simmer, uncovered, until it's reduced to a thick (almost syrupy) consistency.
  • 3
    Add the salt, pepper and chili pepper while the soup is simmering. Ladle into bowls, and serve hot.