Sopa de Calabaza

Sopa de Calabaza
Staff Writer
soup

Mercadito

soup

This Mexican-inspired Thanksgiving soup is from chef/partner Patricio Sandoval from the Mercadito restaurants in New York City.

10
Servings
203
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Cups  butternut squash
  • 1/4  Pound  unsalted butter
  • 3  Tablespoons  honey
  • 1/4  Cup  water
  • 1/2  Cup  onion, sliced
  • 1/2  quart heavy cream
  • 1/2  quart water
  • Salt, to taste

Directions

Preheat oven to 350 degrees.

Place butternut squash in an ovenproof container with butter, honey, ¼ cup of water, and salt. Cover with foil and place in oven for 45 minutes or until squash is fully cooked. While the squash is cooking, sweat the onions in a pot on the stove by constantly stirring. Once onions are caramelized, add the squash to the pot with all the liquid. Add the rest of the ingredients and bring to a boil. Reduce to a simmer for 15 minutes. Blend until smooth. Add water if needed.

Nutritional Facts

Total Fat
8g
11%
Sugar
8g
9%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
32g
25%
Protein
5g
11%
Vitamin A, RAE
391µg
56%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
72mg
7%
Choline, total
8mg
2%
Fiber, total dietary
3g
12%
Folate, total
53µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
49mg
15%
Niacin
2mg
14%
Phosphorus, P
97mg
14%
Selenium, Se
4µg
7%
Sodium, Na
78mg
5%
Water
143g
5%
Zinc, Zn
1mg
13%