Sopa de Maiz

Name: Sopa de Maiz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 1 green bell pepper, diced; 4 garlic cloves, minced; 4 cups sweet corn kernels; 1 large russet potato, diced; 1 cup calabaza squash, diced; 4 cups vegetable broth; 1 tsp ground cumin; 1 tsp salt

A comforting Cuban style sweet corn soup cooked with soft potatoes, calabaza squash, and aromatic sofrito in a light broth.

45 minEasyServes 4240 cal/serving

CubanSoupStovetopVegetarianHigh FiberGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeAlcohol-Free

Ingredients

2 tbsp olive oil
1 yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
4 cups sweet corn kernels
1 large russet potato, diced
1 cup calabaza squash, diced
4 cups vegetable broth
1 tsp ground cumin
1 tsp salt

Instructions

1

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

Add 1 diced yellow onion, 1 diced green bell pepper, and 4 minced garlic cloves, stirring for 5 minutes until softened.
3

Add 4 cups sweet corn kernels, 1 large diced russet potato, 1 cup diced calabaza squash, 4 cups vegetable broth, 1 tsp ground cumin, and 1 tsp salt to the pot.
4

Bring to a boil, then lower heat and simmer for 20 minutes until the potato is tender.
5

Ladle 2 cups of soup into a blender, puree until smooth, and stir back into the pot.

Questions

How long does Sopa de Maiz keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Maiz?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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