Mexican Butternut Squash Soupcaldo De Calabaza Recipes

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)

Steps:

• Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
• Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
• Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
• Cover the pan and let simmer over medium heat, 20 to 30 minutes.

CALABACITA CON PUERCO (PORK WITH SQUASH)

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
• Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

CALABAZA SOUP: SOPA DE CALABAZA

Steps:

• Preheat oven to 350 degrees F.
• Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
• In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
• Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

MEXICAN BUTTERNUT SQUASH SOUP/CALDO DE CALABAZA

Steps:

• In a large heavy pot over medium flame heat the olive oil and butter then sauté the smashed garlic being careful not to scorch or burn it, when garlic is wilted somewhat add the cubed squash, carrots, onion, garlic, jalapeno pepper, cilantro and parsley. Saute the veggies a bit in the butter and oil mixture for about 1 minute.
• Next add all of the chicken broth, bay leaves salt, pepper, cumin powder, garlic powder, and packet of sazon seasoning. Cover reduce heat to medium and cook until veggies are fork tender.
• When squash is soft remove pot from flame and discard bay leaves. With an immersion blender gently blend all of the ingredients until all is pureed. If you don't have an immersion blender you can puree in a blender in batches on a low setting being careful not to splash hot ingredients on yourself. Once all is blended return mixture to pot add the coconut milk and mix and stir well. If soup is to thick you can add some more chicken broth or vegetable broth. Taste to see if seasonings are right salt and pepper. Simmer for 2 or 3 minutes more. Soup will now be ready to serve.
• Serve nice big bowls with fried tortilla strips on top and a wedge of lemon. Or you can serve with store bought tri color tortilla strips Also good with fritos chips on top if you don't have tortilla strips. Enjoy