Sopa De Calabaza

Sopa De Calabaza
4 from 1 ratings
This Mexican-inspired Thanksgiving soup is from chef/partner Patricio Sandoval from the Mercadito restaurants in New York City.
Servings
10
servings
Ingredients
  • 8 cup butternut squash
  • 1/4 pound unsalted butter
  • 3 tablespoon honey
  • 1/4 cup water
  • 1/2 cup onion, sliced
  • 1/2 quart heavy cream
  • 1/2 quart water
  • salt, to taste
Directions
  1. Preheat oven to 350 degrees.
  2. Place butternut squash in an ovenproof container with butter, honey, ΒΌ 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.