Calabaza (Apple Bisque Soup)

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 4.5 based on 100 votes
4.5
Technique: Boil Recipe
Difficulty: Easy

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Rate This Recipe
4.5

Ingredients

  • 2 tbsp - unsalted Butter
  • 1 - medium onion, peeled and chopped
  • 1- large Leek chopped
  • 1 - Garlic pod peeled and chopped
  • 1 tbsp - ground cumin
  • 1 tsp - ground coriander
  • 2 - medium Granny Smith apples, peeled, cored and coarsely chopped
  • 1 - large sweet potato, peeled and coarsely chopped
  • 450 g - calabaza deseeded, peeled and chopped
  • 5 cups - Chicken broth
  • Salt and freshly ground pepper
  • Hot pepper sauce
  • Chopped Cilantro or Parsley leaves for garnish

How to Make Calabaza (Apple Bisque Soup)

  • Melt the butter in a soup pot over medium heat.
  • Sautee onion, leek, and garlic until soft.
  • Stir in cumin and coriander. Cook for 1 min.
  • Add apple, sweet potato, squash, and 4 cups of the broth. Bring to a boil over high heat.
  • Reduce to a simmer and cook partially covered until vegetables soften.
  • Strain the broth into another container.
  • Working in batches, puree the solids with a little bit of the broth in a blender. Whisk the puree back into the broth.
  • Just before serving, whisk in the cream and bring the soup to a simmer.
  • Season to taste with salt, pepper and hot sauce.
  • Ladle it into bowls and garnish each serving with a drizzle of cream and a sprinkling of cilantro.