Prep 30 mins
Cook 25 mins
This is a fabulous recipe from Cooking Light that I tweaked slightly to make a thicker and more chunky soup. It is on the spicy side but not overwhelmingly spicy.
- 1 1⁄2 tablespoons olive oil
- 3 cups chopped peeled calabaza squash (about 1 pound) or 3 cups butternut squash (about 1 pound)
- 1 cup chopped onion
- 1 cup chopped celery
- 1⁄2 teaspoon minced and seeded habanero pepper
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 1⁄2 tablespoons peeled and minced fresh ginger
- 2⁄3 teaspoon dried thyme
- 1⁄4 teaspoon sea salt
- 2 (14 ounce) cans reduced-sodium fat-free chicken broth
- 1⁄4 cup water
- 2 -3 bay leaves
- Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves.
- Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.