Kalabasa (squash) and potato soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

If you’re planning on roasting a whole turkey, a jumbo chicken, a duck or a goose for Christmas and you’re worried about what to do with the leftovers, you can simmer the bones with herbs and spices, cool and freeze the broth. Then, when you start craving for something really simple after you’ve had your fill of the uber rich food on the Christmas dinner table, you can cook this hearty kalabasa (squash) and potato soup.

With good quality broth, all you need is some mashed squash and potatoes for a thick and creamy soup that can’t be beat.

Start by simmering the bones with a whole onion, garlic, some peppercorns and leeks.

Wash the onion and garlic thoroughly but don’t bother peeling them because you’re going to discard them later. You just want their flavors to go into the liquid. The skins will help add a rich color to the broth.

After two hours of simmering, you can see the difference in the color of the liquid. The deep golden color is not only appetizing to look at. I can assure you that the color is only a visual manifestation of a rich broth that will make a wonderful base for any soup.

Strain the broth. Pick the remaining meat from the bones. Measure 4 cups of broth. Start reheating on the lowest setting.

Take a quarter of a whole kalabasa, cut off the skin and scrape off the seeds. Cut into half-inch cubes and add to the broth. Peel 2 to 3 potatoes and cut into half-inch cubes as well. Add to the broth.

(Do not omit the potatoes because it is the potato starch that will make the soup thick.)

Peel and finely chop half an onion and add to the broth as well.

Simmer for about 20 minutes.

Strain the soup and place all the vegetables in the blender. Pour in about half a cup of broth. Process until smooth. Return to the pan and stir well. Cook for another minute or so. Adjust the seasonings before serving.

You may add bits of duck (or chicken or turkey) meat and some chopped parsley to the soup. Finish by grinding pepper generously over it.

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