Calabaza Soup

4lb Calabaza Squash
1 yellow oinion minced
1 granny smith apple
1/2 cup grated carrots
1tsp salt
1tsp cardomon
1tsp parsly
6-8 green pepercorns or a tsp white pepper
1 stick butter
32 oz chicken stock
1-1/2 cup Heavy Cream
(Photos are of a triple recipe)

Place squash whole in a foil lined pan with the oven at 300 degrees

Melt butter in a pan and saute onion apple and carrots with spices till soft add some chicken stock if they start to get dry. continue on low heat while.














When the squash is soft to the touch after about 45 min to an hour remove it from the oven the skin will come off easy.



Scoop out the goody (not the seeds) directly into a food processor or blender in batches puree till smooth and add to soup pot.










Add remaining chicken stock to onions carrots and apple the pour the lot through a strainer into the soup pot with the purree.



Add the remaining solids to the blender and puree till smooth and then add to the pot.
heat on medium while stirring and when it bubbles Add the cream and whip in till smooth keep heat low and simmer 5 minutes serve with a garnish of mint.






Alternatives:

Use a simple seasoning like sage fresh rosemary but not both.
Garnish with crumbles of bacon scallions or pansy blossoms for a special cold Bisque.
Garlic can be added to the saute as a variation this squash is a butternut pumpkin hybrid and is pretty sweet and the soup is fantastic cold.
very filling.
Be creative and report your results back.