Kalabasa (squash) 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

The West has its pumpkin soup, we have kalabasa or squash soup. Pumpkin is only one variety of squash. And, amazingly enough, squash is classified as a fruit rather than as a vegetable.

In the Noche Buena blog, there is a recipe for kalabasa (squash) and potato soup which I made using the broth from the bones of a duckling. I added cubes of squash and potatoes, and chopped onions to the strained broth, simmered everything until soft then pureed the mixture in the blender.

Mashed squash and potatoes in a soup

I did another version of this wonderful soup a few nights ago but, instead of pureeing the chopped onions along with the rest of the ingredients, I sauteed them in a little butter. Amazing how one little step can change the soup in such a substantial way.

Serves 4 to 6.

Ingredients for kalabasa (squash) soup

6 to 8 cups of good quality broth (instructions here and here)
a quarter of a squash, cored and skin cut off
2 potatoes, peeled
a whole onion, peeled and finely chopped
salt
pepper
1 tbsp. of butter
milk or cream (optional)

Heat the broth.

Cut the squash and potatoes into small cubes.

When the broth is boiling, drop the squash and potato cubes, lower the heat, cover and simmer until the vegetables are soft and mushy. Turn off the heat.

Pour the broth and vegetables into the blender and process until smooth.

In another stock pan, heat the butter. Sautee the chopped onion until it softens. Pour in the pureed soup and bring to the boil. Season with salt and pepper before serving. You may also also stir in some milk or cream.

May 4, 2008  Print This Post   
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Comments

6 Responses to “Kalabasa (squash) soup”
  1. Jaime Monreal says:
    May 4, 2008 at 12:58 pm

    Score: Pinoy 2/West 0
    Kalabasa taste much better that pumpkin. Kalabasas are mostly naturally grown, while pumkins are grown commercially with fertilizer and insecticides.

    Reply
  2. Connie says:
    May 5, 2008 at 1:57 pm

    Agree. When pumpkins were a-plenty just before Halloween, I bought one, cut out the core, filled it with butter and sugar, then baked it. Despite the butter and sugar, the flesh was nowhere as good as kalabasa which is naturally sweet.

    Reply
  3. ogz says:
    May 14, 2008 at 10:57 am

    i’m gonna try this recipe now :)

    Reply
  4. mae says:
    March 21, 2009 at 7:32 am

    hello ms. connie!
    i just made this today and it was really delicious. i topped mine off with croutons and a little bit of shaved parmesan cheese, that brought it to a different level.. it was gourmet. lol. thanks for the recipe!

    Reply
  5. delyne says:
    May 26, 2009 at 7:30 pm

    dear ms. connie
    my sister introduced me to your site and i’m so grateful to her…and to you…
    i was making kalabasa soup even before i read your recipe my frustration is i don’t have a blender to puree the vegies….any suggestions
    thanks a lot…

    Reply
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