Warm up with this exotic soup
There were some chunks of gorgeous Calabaza squash at the store the other day. Gorgeous orange color, thick -yet soft - flesh and a slightly sweet scent.
A fellow shopper was excitedly talking about roasting the squash.
Temperatures dipping uncomfortably toward the 40s (deep, deep winter here in Florida) and gray skies had me thinking of a bright, warm soup and fresh from the oven bread. Exotic flavors with a Caribbean feel seemed like they'd warm me more than, say, potato or broccoli.
I figured a culinary trip to the Islands might be just what we needed to make this dreary weather go away.
In this hemisphere, Calabaza, also known as West Indian Pumpkin, is grown in the tropical areas from the southern United States to central Argentina. A similar squash is also grown in parts of Africa.
is sweet and it melds well with so many other flavors. The squash is a very good source of vitamin B, vitamin A and calcium. The shoots and flowers contain calcium, phosphorus and iron.
On top of all that...it's darned good.
Dreary Day Calabaza Soup
1 pound of calabza squash, peeled and chopped into chunks
1 teaspoon of Srichacha sauce mixed with 1 teaspoon of olive oil
2 cloves of garlic
1/2 onion, finely diced
3 cups vegetable stock
2 tablespoons of Tahini
Salt and pepper, to taste
- Put the Srichacha sauce and oil in a saucepan on medium high heat. Add the garlic and onions and cook until the onions are golden and soft.
- Add the Calabaza and brown it just a bit.
- Add the vegetable stock, bring to a boil. Turn down the heat and let it simmer for an hour.
- Using a potato masher, crush the Calabaza. (If you like a perfectly smooth soup, use a blender to puree the squash.)
- Add the tahini, stir until it is well mixed.
- Season with salt and pepper to taste.
Vegan.
