Sweet and Spicy Calabaza Soup with Garlic Mojo

Name: Sweet and Spicy Calabaza Soup with Garlic Mojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extravirgin olive oil; 3 cloves garlic, finely chopped; 1 anchovy, rinsed and finely chopped (optional); 1/2 bunch flatleaf parsley, leaves only, finely chopped; 1/4 small red onion, minced; Juice of 1/2 lemon; 1/2 teaspoon salt; 1/4 teaspoon freshly ground back pepper; 1 teaspoon ground Arbol chile; 1 calabaza, about 3 pounds, halved, or a 3pound piece of calabaza, seeded (see Note); 4 tablespoons unsalted butter; 2 large onions, diced; 1 ripe plantain, peeled and sliced 1/4inch thick; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 cups chicken stock, preferably homemade; 1 cup apple juice

Servings: persons

2 tablespoons extravirgin olive oil
3 cloves garlic, finely chopped
1 anchovy, rinsed and finely chopped (optional)
1/2 bunch flatleaf parsley, leaves only, finely chopped
1/4 small red onion, minced
Juice of 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon freshly ground back pepper
1 teaspoon ground Arbol chile
1 calabaza, about 3 pounds, halved, or a 3pound piece of calabaza, seeded (see Note)
4 tablespoons unsalted butter
2 large onions, diced
1 ripe plantain, peeled and sliced 1/4inch thick
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
1 cup apple juice

1
In a glass bowl, combine all the ingredients for the mojo and stir together.
2
Cover and refrigerate for up to 4 hours before using.
3
Preheat the oven to 350 degrees.
4
Place the calabaza cut side down on a baking sheet and bake for about 30 minutes.
5
Meanwhile, in a large soup pot melt the butter over medium heat.
6
Add the onions and cook for about 10 minutes, or until the onions are softened.
7
Add the plantain and cook for 5 minutes more, then add the cumin, coriander, salt and pepper.
8
Stir together for 3 minutes more.
9
Add the chicken stock, increase the heat to high and bring to a boil.
10
Cover the pot and reduce the heat to medium.
11
Remove the calabaza from the oven and, when cool enough to handle, scoop out the flesh, break it into small pieces and add to the soup.
12
Add the apple juice and simmer for 30 minutes more, until the plantain is tender.
13
Pour the soup through a strainer into another large pan.
14
Transfer the solid ingredients to a food processor and puree until smooth, scraping down the sides of the bowl as necessary.
15
Add the puree to the liquid mixture, stir to combine, and heat through over medium heat.
16
If you prefer a thicker consistency, remove the cover and simmer until slightly thickened.
17
Serve in shallow heated bowls, with a teaspoon or 2 of the mojo swirled into the center.
18
Note: If fresh calabaza (West Indian pumpkin) is unavailable, substitute acorn or Hubbard squash.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons extravirgin olive oil, 3 cloves garlic, finely chopped, 1 anchovy, rinsed and finely chopped (optional), 1/2 bunch flatleaf parsley, leaves only, finely chopped, and more.

Yes, Sweet and Spicy Calabaza Soup with Garlic Mojo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!