Calabaza Vegetarian Soup

Name: Calabaza Vegetarian Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs calabaza squash, peeled & seeded; 1 green bell pepper, chopped; 1 garlic clove, pressed; 4 scallions, minced; 6 thyme leaves; 1 teaspoon allspice; 1 teaspoon cumin; 1 teaspoon fenugreek seeds; 1 large tomatoes, chopped; 1 cup coconut milk; 6 cups water; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon chili pepper (to taste)

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Recipe by Northwestgal

This is a Caribbean vegetarian soup recipe that I found on the recipesources.com website. It's quite different than the other recipes with similar titles that are already posted to this site. Calabaza is a tropical squash with a slightly sweet flavor and firm texture, similar to the taste and texture of butternut or acorn squash.

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READY IN: 1hr 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs calabaza squash, peeled & seeded
1

green bell pepper, chopped
1

garlic clove, pressed
4

scallions, minced
6

thyme leaves
1

teaspoon allspice
1

teaspoon cumin
1

teaspoon fenugreek seeds
1

large tomatoes, chopped
1

cup coconut milk
6

cups water
1

teaspoon salt
¹⁄₂

teaspoon black pepper
¹⁄₄

teaspoon chili pepper (to taste)

DIRECTIONS

Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids.
Return the puree 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 the soup is simmering, and serve while still hot.

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