Sopa de Calabaza
Author's Notes: Otherwise known as Roasted Oaxacan-Spiced Orange and Butternut Squash Soup.
Sopa de Calabaza Print Recipe
Serves 8 • Ready in 1hr 20min
- 2lb Butternut Squash, cleaned, peeled & diced into 2" pieces
- 2 Medium White Onions, peeled & quartered
- 5 Garlic Cloves, peeled
- 1/2 Tsp. Ground Cinnamon**
- 1 Orange, quartered
- 1/4 Cup Light Brown Sugar
- 2 Tbsp. LeRoux Cobrancosa Extra Virgin Olive Oil
- 1/2 Cup Orange Juice
- 3 Whole Allspice Berries
- 5 Whole Peppercorns**
- 2 Tsp. Salt**
- 3 Fresh Thyme Sprigs
- 2 Poblano Chile Peppers, dry roasted peeled, stemmed & seeded
- 4 Cups Vegetable or Chicken Broth
- 2 Cups Heavy Cream
- 1/2 Tsp. Ground Nutmeg, plus more for garnish**
- Good quality Mexican chocolate, shaved**
- Preheat oven to 400F
- In a large bowl, combine the diced squash, onions, garlic, cinnamon, orange quarters, brown sugar, olive oil, orange juice, allspice berries, peppercorns, and salt. Toss to thoroughly combine. Transfer to large roasting pan or rimmed baking sheet. Place fresh thyme sprigs on top and cover tightly with two layers of aluminum foil. Place in preheated oven and roast for 1 hour, until the squash is fork tender.
- Remove pan from oven and discard the oranges and thyme sprigs. Puree the roasted mixture in a blender or transfer contents to a stock pot and use an immersion blender to puree along with the poblano peppers and broth. Blend until extremely smooth.
- Once the squash mixture is pureed with the poblanos and broth (and in the stock pot), add the heavy cream and nutmeg, stir to combine. Taste and add salt as needed. Simmer on medium heat for 30 minutes until flavors are thoroughly incorporated.
- Ladle into bowls and garnish with nutmeg and shaved chocolate.