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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.
- 22.18 ml olive oil
- 709.77 ml chopped peeled calabaza squash (about 1 pound) or 709.77 ml butternut squash (about 1 pound)
- 236.59 ml chopped onion
- 236.59 ml chopped celery
- 2.46 ml minced and seeded habanero pepper
- 2 garlic cloves, minced
- 14.79 ml brown sugar
- 22.18 ml peeled and minced fresh ginger
- 3.30 ml dried thyme
- 1.23 ml sea salt
- 2 (793.78 g) can reduced-sodium fat-free chicken broth
- 59.14 ml 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.