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
258
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
6g
9%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
40g
31%
Protein
10g
22%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
104mg
10%
Fiber, total dietary
8g
32%
Folate, total
31µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
46mg
7%
Selenium, Se
3µg
5%
Sodium, Na
439mg
29%
Water
11g
0%
Zinc, Zn
1mg
13%