Back to list

Best Easy Sopa de Calabaza Recipe

Name: Best Easy Sopa de Calabaza Recipe
Total time: 40 min
Yield: 250 g
Ingredients: Mexican squash (calabacita) or zucchini 3 pieces; Yellow onion 1 pieces; Garlic cloves 2 cloves; Vegetable broth 4 cups; Potato 1 pieces; Olive oil 1 tbsp; Salt 0.75 tsp; Black pepper 0.25 tsp; Mild chile (such as poblano), seeded and chopped 0.5 pieces

Creamy Mexican squash soup blended with onion, garlic, and a hint of chile. This vegetarian, healthy soup is naturally low in calories and makes a fresh family dinner starter.

Cook 40 min Difficulty EASY 110 kcal

#vegetarian #low calorie #healthy soup #mexican #family starter

Image coming soon

Ingredients

Main ingredients

Mexican squash (calabacita) or zucchini 3 pieces
Yellow onion 1 pieces
Garlic cloves 2 cloves
Vegetable broth 4 cups
Potato 1 pieces

Seasonings/Sauce

Olive oil 1 tbsp
Salt 0.75 tsp
Black pepper 0.25 tsp
Mild chile (such as poblano), seeded and chopped 0.5 pieces

Nutrition summary

Carbohydrates 19 g 69%

Protein 3 g 11%

Fat 3 g 20%

Serving size 250g

Cooking steps

1

Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent but not browned, about 3 minutes.
2

Add minced garlic and chopped mild chile. Sauté for 1 more minute, adjusting heat so that the garlic sizzles gently without scorching.
3

Add diced Mexican squash, peeled and cubed potato, and a pinch of salt. Stir together for 2 minutes to coat vegetables with aromatics.
4

Pour in 4 cups vegetable broth. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 15-18 minutes until squash and potato are completely tender.
5

Use an immersion blender to purée the soup in the pot until smooth and creamy. Season to taste with the remaining salt and black pepper. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this Sopa de Calabaza recipe?

The key ingredient is Mexican squash (calabacita) or zucchini, which gives the soup its gentle sweetness and silky texture. Combined with potato for extra creaminess and mild chile for subtle heat, these vegetables define the classic flavor of this dish.

Q. How do I control the texture while blending the soup?

After simmering until all vegetables are tender, blend the soup thoroughly with an immersion blender for a creamy consistency. If you prefer a chunkier texture, blend only half the mixture and combine with the rest. Always blend while the soup is hot for best results.

Q. What is the ideal timing and heat level for sautéing the aromatics?

For optimal flavor, sauté the onion over medium heat until translucent, not brown—about 3 minutes. Add garlic and chile next, lowering the heat slightly to prevent garlic from burning. Gentle heat ensures the aromatics develop sweetness and depth without bitterness.

Q. How many calories and macronutrients are in a serving of this soup?

Each 250g serving of Sopa de Calabaza contains about 110 kcal, with approximately 19g carbohydrates (69% of calories), 3g protein (11%), and 3g fat (20%). This makes it a light, low-calorie starter.

Best Easy Sopa de Calabaza Recipe

AI 영양사 앤디