Caribbean Calabaza Soup

Vickie Parks


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.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 15 Min
Stove Top


  • 1 1/2 lb
    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 tsp
  • 1 tsp
    ground cumin
  • 1 tsp
    fenugreek seeds
  • ` large
    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.

Printable Recipe Card

About Caribbean Calabaza Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Caribbean
Dietary Needs: Vegetarian Low Fat Low Carb
Other Tag: Healthy

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