Yummy Calabaza Soup
143
Calabaza Soup recipe
Ingredients
| 1 ½ | pounds |
winter squash
calabaza, peeled, seeded |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
garlic cloves
pressed |
|
| 4 | each |
scallions, spring or green onions
minced |
|
| 6 | each |
thyme
|
* |
| 4 | each |
allspice
crushed |
* |
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
fenugreek
|
|
| 1 | large |
tomatoes
ripe, peeled, chopped |
|
| 1 | cup |
coconut milk
|
|
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
|
* |
| 1 | x |
hot chili peppers
|
* |
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.
Purée the cooled solids.
Return the purée 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 ½ pound fresh okra after pureeing the vegetables above.
Nutrition Facts
Serving Size 214g (7.5 oz)Amount per Serving
Calories 11468% of calories from fat
% Daily Value *
Total Fat 9g
13%
Saturated Fat 7g
36%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 279mg
12%
Total Carbohydrate
3g
3%
Dietary Fiber 3g
11%
Sugars g
Protein
5g
Vitamin A 13%
•
Vitamin C 48%
Calcium 6%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
