Sopa de Calabaza

Staff Writer
Sopa de Calabaza
soup
Mercadito

soup

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

10
Servings
318
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
27g
41%
Sugar
9g
N/A
Saturated Fat
17g
84%
Cholesterol
90mg
30%
Protein
2g
5%
Carbs
20g
7%
Vitamin A
869µg
97%
Vitamin B12
0.1µg
1.8%
Vitamin B6
0.2mg
9.7%
Vitamin C
24mg
40%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
12%
Vitamin K
4µg
4%
Calcium
91mg
9%
Fiber
2g
9%
Folate (food)
34µg
N/A
Folate equivalent (total)
34µg
8%
Iron
0.8mg
4.7%
Magnesium
43mg
11%
Monounsaturated
7g
N/A
Niacin (B3)
1mg
7%
Phosphorus
71mg
10%
Polyunsaturated
1g
N/A
Potassium
445mg
13%
Sodium
550mg
23%
Sugars, added
5g
N/A
Thiamin (B1)
0.1mg
8.4%
Trans
0.4g
N/A
Zinc
0.3mg
2.1%

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