Photo: Jean Allsopp
Yield
Makes 12 cups

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Ratings & Reviews

MarkDC's Review

MarkDC
August 28, 2009
I found this recipe by accident. I ordered groceries online to have them delivered and ended up getting a calabza squash that I wasn't expecting. So I needed to find something to make w/ it. I found this recipe and figured I'd give it a shot since I already had most of the ingredients on-hand. Keep in mind, I cook a lot but I've never made a soup. So I thought this would be a good way to try something new. I pretty much stuck w/ the recipe as is with only some minor changes. I didn't have celery so I didn't include it but I put in a little more onions. I didn't have 2 full cups of cream so I put in some milk to make up the difference. At the end, I didn't use a blender or a strainer. I simply used a handheld mixer w/ a single blade and it worked perfectly to get the right consistency. I have to say, it turned out WONDERFULLY!! I couldn't have been happier w/ the result. It was rich and creamy. Full of flavor and not too spicy. I couldn't stop eating it! I would certainly make this again and would have no reservations about serving it to guests.