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
- Heat the broth.
- Cut the squash and potatoes into small cubes.
- 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.
- Pour the broth and vegetables into the blender and process until smooth.
- 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