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