Calabaza Soup

Calabaza Soup1 Calabaza Soup2
June 17, 2025

Calabaza Soup

Prep: 15 mins
Cook: 30 mins
Yields: 4 servings
Categories: lunch, dinner
Diets: vegan, Gluten-Free
Difficulties: beginner
For beginner

Overview

This Calabaza Soup is a hearty, velvety dish inspired by Caribbean flavors, perfect for a cozy lunch or dinner. The natural sweetness of calabaza squash pairs beautifully with warm spices like cumin and a hint of coconut milk for creaminess. It’s a nutritious, budget-friendly meal that’s easy to prepare and ideal for chilly days.

Equipment

  • - Large pot
  • - Immersion blender (or regular blender)
  • - Cutting board and knife
  • - Wooden spoon

Instructions

1.

Prepare the Squash*
  • Peel the calabaza squash using a sharp knife or vegetable peeler. Remove the seeds and cut the flesh into 1-inch cubes. Set aside.

2.

Sauté the Aromatics*
  • Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
  • Add minced garlic, ground cumin, and ground coriander. Cook for another 1-2 minutes, stirring constantly, until fragrant.

3.

Cook the Soup*
  • Add the cubed calabaza squash to the pot, followed by the vegetable broth. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the squash is fork-tender.

4.

Blend and Finish*
  • Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
  • Stir in the coconut milk, salt, and black pepper. Simmer for another 5 minutes to let the flavors meld.
  • Remove from heat and stir in the lime juice for a touch of brightness, if desired.

5.

Serve*
  • Ladle the soup into bowls. Garnish with fresh cilantro or parsley if desired, and serve hot with crusty bread or a side salad.

Ingredients

Tips

  • - If calabaza squash is unavailable, substitute with butternut squash or regular pumpkin.
  • - For a spicier kick, add a pinch of red pepper flakes or a chopped scotch bonnet pepper (remove seeds for less heat) during the sauté step.
  • - Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

Nutritional Info

  • - Calories: ~180 kcal
  • - Protein: 3g
  • - Fat: 10g
  • - Carbs: 22g
  • - Rich in vitamin A, fiber, and antioxidants.
  • - Suitable for vegan, gluten-free, and dairy-free diets.
  • This recipe is inspired by traditional Caribbean calabaza soup recipes, adapted for simplicity from sources like Saveur and The Spruce Eats.

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