Calabaza Soup

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Time to Prepare this Recipe 80 minutes Prep: 20 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 114 calories per serving view nutrition facts
# of servings this recipe makes 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 9.0g13%
 Saturated Fat 7.0g36%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 279mg12%
Total Carbohydrate 10.0g3%
 Dietary Fiber 3.0g11%
 Sugars 4.0g
Protein 3.0g5%
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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