Calabaza squash is popular (and plentiful) in the Caribbean and South America but can be harder to find in New England. This soup can easily be made by substituting butternut squash which are plentiful in local markets this time of year for the harder to find calabaza without any loss in flavor.
- 1 small (1 1/2 pounds) Calabaza squash, peeled and cubed (1 inch chunks)
- 1 onion, julienned
- 2 garlic cloves, chopped
- 8 cups chicken stock
- 1/2 cup heavy cream
- 6 leaves sage
- extra virgin olive oil
- crispy amaretti cookies, crushed
- salt and pepper to taste
- In a large pot add a little olive oil. Add the onions and cook over medium to medium-low heat until they are caramelized (about 40 minutes). Then add the garlic and cook for about another minute.
- Add the cubed squash and toss until golden brown. Then, add the chicken stock making sure there is enough liquid to cover the squash.
- Bring the mixture to a simmer and cook until the squash is tender. Remove from the heat and puree in a blender in batches. Alternatively, use a handheld blender to puree the soup in the pot.
- Return the pureed squash to the pot and add the heavy cream. Stir and season with salt and pepper.
- Fry the sage leaves in a little bit of olive oil for about 15 seconds. Garnish the soup with the crumbled amaretti cookies and fried sage.