Photo: Jean Allsopp Photo by: Photo: Jean Allsopp

Curried Calabaza Soup

Coastal Living APRIL 2007

  • Yield: Makes 12 cups


  • 4 pounds peeled calabaza or acorn squash, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, crushed
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/4 cup bacon drippings (about 5 slices bacon) or olive oil
  • 2 tablespoons curry powder
  • 1 tablespoon red curry paste
  • 1 1/2 teaspoons dried thyme
  • 1 bay leaf
  • 1 quart chicken stock
  • 2 cups heavy cream
  • Salt
  • White pepper
  • Garnish: toasted almonds and sunflower sprouts


Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes or until squash is tender. Set aside.

Sauté next 3 ingredients in bacon drippings in a large skillet until tender. Stir in curry powder; toast 30 seconds. Add calabaza, curry paste, thyme, and bay leaf; stir to combine. Add stock and cream; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Puree mixture in a blender, pour through a wire-mesh strainer, and press with the back of a spoon. Season with salt and white pepper to taste. Garnish, if desired.


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Curried Calabaza Soup Recipe