Kalabasa (squash) soup

casaveneracion.com Kalabasa (squash) soup

The West has its pumpkin soup, we have kalabasa or squash soup. Pumpkin is only one variety of squash. And, amazingly enough, squash is classified as a fruit rather than as a vegetable.

In the Noche Buena blog, there is a recipe for kalabasa (squash) and potato soup which I made using the broth from the bones of a duckling. I added cubes of squash and potatoes, and chopped onions to the strained broth, simmered everything until soft then pureed the mixture in the blender.

I did another version of this wonderful soup a few nights ago but, instead of pureeing the chopped onions along with the rest of the ingredients, I sauteed them in a little butter. Amazing how one little step can change the soup in such a substantial way.

Recipe: Squash soup

Ingredients

  • 6 to 8 cups of good quality broth (instructions here and here)
  • a quarter of a squash, cored and skin cut off
  • 2 potatoes, peeled
  • a whole onion, peeled and finely chopped
  • salt
  • pepper
  • 1 tbsp. of butter
  • milk or cream (optional)

Instructions

  1. Heat the broth.
  2. Cut the squash and potatoes into small cubes.
  3. When the broth is boiling, drop the squash and potato cubes, lower the heat, cover and simmer until the vegetables are soft and mushy. Turn off the heat.
  4. Pour the broth and vegetables into the blender and process until smooth.
  5. In another stock pan, heat the butter. Sautee the chopped onion until it softens. Pour in the pureed soup and bring to the boil. Season with salt and pepper before serving. You may also also stir in some milk or cream.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6





22 Comments

  • Score: Pinoy 2/West 0
    Kalabasa taste much better that pumpkin. Kalabasas are mostly naturally grown, while pumkins are grown commercially with fertilizer and insecticides.

  • Connie says:

    Agree. When pumpkins were a-plenty just before Halloween, I bought one, cut out the core, filled it with butter and sugar, then baked it. Despite the butter and sugar, the flesh was nowhere as good as kalabasa which is naturally sweet.

  • ogz says:

    i’m gonna try this recipe now :)

  • mae says:

    hello ms. connie!
    i just made this today and it was really delicious. i topped mine off with croutons and a little bit of shaved parmesan cheese, that brought it to a different level.. it was gourmet. lol. thanks for the recipe!

  • delyne says:

    dear ms. connie
    my sister introduced me to your site and i’m so grateful to her…and to you…
    i was making kalabasa soup even before i read your recipe my frustration is i don’t have a blender to puree the vegies….any suggestions
    thanks a lot…

  • Ria says:

    I found your website while looking for crema di zucca recipes. This turned out awesome. Thanks! Will be checking out your site from now on. :)

  • Jean says:

    Hi Connie,

    Just like to say keep up the good work. Your site is a such a valuable reference for me. I’m newly married and been experimenting in the kitchen. I’ve tried your squash soup and everyone loves it!!!

    I’ve also tried the baked rice with the different herbs and the cream of broccoli. Now my husband thinks I’m such a great cook but all credit goes to you! :)

    Thanks,
    Jean

  • athena says:

    Hi Connie, are you a filipina? hey i would like to ask if i can use chicken broth (chicken cubes) instead of making my own broth? thank you

  • athena says:

    can i also use all purpose cream instead of milk? thanks again :)

  • van says:

    i will try these for my baby’s meal later..

  • athena says:

    i cooked this the other day and it’s superb! hinaluan ko ng all purpose cream, i’ll serve this on christmas :)) kaya lang mukhang nasobrahan yung kalabasa ko.. ms. connie, can you give me an estimate on how much a quarter of kalabasa weighs? medyo nagpapraktis pa lang ako sa pagtansta e.. thanks :D

  • Chini says:

    Made this today and found out 6 cups of broth would have sufficed kasi I want it a bit thicker. But it turned out yummy… as always. Thanks again, Ms. Connie!

  • Fitz says:

    Connie, thank you for sharing this dish. You know, my family looks forward to weekends where I get to cook something special for them. I am so happy I stumbled upon your website when I was searching for kalabasa soup. So many dishes to try here :) thanks a lot!

  • kelly says:

    i will prepare this tonight for media noche… cant think of other kind of soup that is simple but tasty….

  • jovelyn ceria says:

    i like to eat kalabasa soup…..its so yummmyyyyy!!!!

  • Linda Morris says:

    Instead of discarding the onion you just used to make the broth, why couldn’t you use that in the soup?

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