Calabaza Soup
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Ingredients
- 2 T Butter
- 4 Garlic cloves
- 3 Sprigs Thyme
- 1/4 C Olive oil
- 2 Onions - roughly chopped
- 1 Large carrot
- 1 Large stock of celery
-
3 T
Shawnee Best All Purpose Flour
- 1 tsp Poultry seasoning
- 1/4 tsp Rosemary
- 1/2 tsp Sage
- 1/2 tsp Onion powder
- 1300 g Calabaza
- 2 C Vegetable stock
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1/8 tsp Nutmeg
40 minutes
This Calabaza soup is a wonderful comfort food during the Fall and Winter months. You can eat it as as soup or put it in a bread bowl to make a dip out of it. Also, try substituting Pumpkin for Calabaza.
Directions
Directions:
- Start by chopping the calabaza into 2 inch pieces and remove the skin and seeds (only using 1300 grams of the gord)
- Next, roughly chop onion, garlic, and celery
- Heat the onion, garlic, and celery in a large pot with butter and Shawnee Best All-Purpose Flour until vegetables soften (4 minutes)
- Carefully add in the calabaza pieces to the pot
- Add in poultry seasoning, dried sage, dried rosemary, and onion powder
- After 5 minutes have passed pour in vegetable stock and simmer for 15 minutes or until the calabaza has softened.
- Remove the pot from heat and add in the roughly chopped carrots, stir, and cover for 10 minutes
- Transfer contents from pot into food processor and add salt, black pepper, and nutmeg
- Blend in food processor for 7-8 minutes or until smooth
- Return to large pot and serve
