Sopa de Calabaza

Name: Sopa de Calabaza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs calabaza squash, peeled and diced; 2 tbsp extra virgin olive oil; 1 yellow onion, chopped; 4 garlic cloves, minced; 4 cups vegetable broth; 1/2 cup heavy cream; 1/4 tsp ground nutmeg; 1 tsp salt

A classic Spanish pumpkin soup blended until silky and finished with a touch of cream and aromatic nutmeg. Perfect as a comforting starter for autumn meals.

45 minEasyServes 4180 cal/serving

SpanishSoupStovetop and BlenderVegetarianMediterraneanGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

2 lbs calabaza squash, peeled and diced
2 tbsp extra virgin olive oil
1 yellow onion, chopped
4 garlic cloves, minced
4 cups vegetable broth
1/2 cup heavy cream
1/4 tsp ground nutmeg
1 tsp salt

Instructions

1

Heat 2 tbsp extra virgin olive oil in a large pot over medium heat.
2

Add 1 chopped yellow onion and 4 minced garlic cloves, cooking for 5 minutes until softened.
3

Add 2 lbs peeled and diced calabaza squash, 4 cups vegetable broth, 1/4 tsp ground nutmeg, and 1 tsp salt to the pot.
4

Bring to a simmer, cover, and cook for 20 minutes until the squash is tender.
5

Puree the soup until smooth, then stir in 1/2 cup heavy cream before serving.

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Questions

How much time should I plan for Sopa de Calabaza?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is step 4 (20 minutes): "Bring to a simmer, cover, and cook for 20 minutes until the squash is tender."

How do I know when Sopa de Calabaza is done?

Go by the cues in the method rather than the clock. Step 4: cook until the squash is tender.

Is there a substitute for heavy cream in Sopa de Calabaza?

The entry for Sopa de Calabaza calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Sopa de Calabaza dairy-free?

Yes. The dairy in Sopa de Calabaza is 1/2 cup heavy cream. Swap the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How many calories are in Sopa de Calabaza?

One serving (the recipe makes 4) is about 180 calories, with 4 g protein, 22 g carbohydrate and 10 g fat, plus 4 g fiber and 550 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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