Calabaza Soup

80 minutes Prep: 20 minutes Cook: 60 minutes

114 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	pounds	squash	calabaza, peeled, seeded
1	each	green bell pepper	chopped
1	each	garlic clove	pressed
4	each	scallions, spring or green onions	minced
6	each	thyme leaves
4	each	allspice	crushed
1	teaspoon	cumin
1	teaspoon	fenugreek
1	large	tomato	ripe, peeled, chopped
1	cup	coconut milk
1	x	salt
1	x	black pepper
1	x	chili pepper

Directions

Simmer all the ingredients except the salt, pepper and chili pepper, in 6 cups of water for 1 hour.

Strain the liquid into a bowl and allow the solids to cool.

Puree the cooled solids.

Return the puree to the soup pot along with the strained liquid.

Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.

Add the seasonings while simmering and serve very hot.

VARIATION: Add 1/2 pound fresh okra after pureeing the vegetables above.

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Nutrition Facts

Serving Size 214g

Amount per Serving

Calories 114 68% of calories from fat

	% Daily Value*
Total Fat 9.0g	13%
Saturated Fat 7.0g	36%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 279mg	12%
Total Carbohydrate 10.0g	3%
Dietary Fiber 3.0g	11%
Sugars 4.0g
Protein 3.0g	5%

Vitamin A	13%		Vitamin C	48%
Calcium	6%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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