Name: Calabaza Soup: Sopa de Calabaza
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 servings
Cuisine: cuban
Ingredients: Olive oil, for drizzling, plus 1/4 cup; 2 pounds calabaza, peeled and cut in large pieces; Salt and freshly ground black pepper; 2 white onions, large dice; 1 green pepper, large dice; 1 red pepper, large dice; 2 cloves garlic, crushed; 6 plum tomatoes, quartered; 2 cups white wine; 2 quarts chicken stock; 2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish; 1/2 bunch thyme, about 12 sprigs, leaves picked

Directions

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.

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Calabaza Soup: Sopa de Calabaza

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