Calabaza soup


  1. 2 T Butter
  2. 4 Garlic cloves
  3. 3 Sprigs Thyme
  4. 1/4 C Olive oil
  5. 2 Onions - roughly chopped
  6. 1 Large carrot
  7. 1 Large stock of celery
  8. 3 T Shawnee Best All Purpose Flour
  9. 1 tsp Poultry seasoning
  10. 1/4 tsp Rosemary
  11. 1/2 tsp Sage
  12. 1/2 tsp Onion powder
  13. 1300 g Calabaza
  14. 2 C Vegetable stock
  15. 1 tsp Salt
  16. 1/4 tsp Black pepper
  17. 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.



  1. Start by chopping the calabaza into 2 inch pieces and remove the skin and seeds (only using 1300 grams of the gord)
  2. Next, roughly chop onion, garlic, and celery 
  3. Heat the onion, garlic, and celery in a large pot with butter and Shawnee Best All-Purpose Flour until vegetables soften (4 minutes)
  4. Carefully add in the calabaza pieces to the pot
  5. Add in poultry seasoning, dried sage, dried rosemary, and onion powder 
  6. After 5 minutes have passed pour in vegetable stock and simmer for 15 minutes or until the calabaza has softened. 
  7. Remove the pot from heat and add in the roughly chopped carrots, stir, and cover for 10 minutes 
  8. Transfer contents from pot into food processor and add salt, black pepper, and nutmeg 
  9. Blend in food processor for 7-8 minutes or until smooth
  10. Return to large pot and serve