We had three types of squash in the house, so we decided to make some kalabasa or squash soup. This kind of soup keeps very nicely in the fridge or freezer and it’s a good “back-up” for a quick, satisfying vegetarian or almost vegetarian dish. I decided to peel three kinds of squash, a sixth of our typical kalabasa or kabocha squash, a butternut squash and a third greenish squash whose name I have forgotten, but is typically used for those Thai squash flans… We cut everything into roughly 3/4 inch cubes and brushed everything with some melted butter and seasoned with salt and pepper. Place in a 350F oven until soft, say 25-30 minutes. They should be cooked through, but not brown and caramelized.
At this point, I tasted the greenish squash and it was still hard, and frankly, lacking in flavor — perhaps underripe, or just not the right choice for this use. I removed all of the orange squash and placed them in a large enameled pot. Returned the green squash to the oven for anohter 10 minutes but it didn’t improve, so we decided to dump the green squash, and continue with just the kalabasa and the butternut squash. Add some vegetable broth or chicken broth to the squash (estimate volume based on how thick or thin you prefer your soup…err on too little, as you can always add more later) and let this come to a simmer. Add some curry powder or other spices to your liking. Season with salt and use an immersion blender to smoothen the soup. I don’t like our soup OVER-PROCESSED, so we leave a few chunky bits in there, just so you know it’s made from real squash.
If you are serving this straight away, you may want to thin the soup further with milk or cream or both until it reaches the consistency you prefer. Serve hot. Alternatively, you can cool the soup down and pack in individual or multiple servings and freeze the soup, heating it up several days later and adding broth, milk or cream or all to bring it to the right consistency. This mixture of butternut and kabocha was EXCELLENT. Very flavorful but not overly rich. We used some milk and a touch of cream with our soup. This was also VERY INEXPENSIVE to make. If you live alone or with just one other person, you could easily make a batch of this and enjoy it 4-6 times over the next 3-4 weeks… economical, relatively healthy and so incredibly easy to make!
22 Responses
Thanks MM for posting this recipe. I live in the region where “kalabasa” is abundant and inexpensive. Will try this one tomorrow.
one of our house favorites, and i had some at the zubuchon mactan last week. I steam instead of bake, and i add a couple of potatoes or sweet potatoes for variety and texture. Will try baking them next time- i think baking/roasting would intensify the flavors.
that exactly how i cook them, MM. I was never a fan of kalabasa until i had a baby. she’ll eat anything as long as there is a butternut squash mixed in her meal.
Glad you did not call it squash bisque. Slapping expensive names on honest food is one of my annoyances. Eggplant caviar, heh. Too aspirational.
I go to Cibo two to three times a week just to have their squash soup… It’s so incredibly good! I wonder how they make it, I’ve tried replicating at home but it’s never quite right. Will try this method next time MM, with some pancetta or bacon since everything really is better with bacon. :)
Georgie
I love squash or pumpkin soup! Well, I love gourds, in general. MM, I don’t have an immersion blender (or any blender). Should I mash the squash before simmering with the broth?
By the way, for those who get a sudden craving for squash soup and can’t make it at that moment nor go out to get some, Yellow Cab actually has a good version, with bacon! And the best part is, you can get it at any time of the day or night! :-D I once had a hankering for warm, comforting soup at 3 AM, and this hit the spot. (As a vampire, I am exceedingly grateful to the call center industry for the proliferation of 24-hour places, especially those that deliver.)
we just had kalabasa soup for lunch yesterday.. but instead of curry, i added some alugbati leaves before i processed it :)
Katrina, yes, you will have to mash after its boiled in broth. But you will have a rustic rough mash rather than a smooth soup… it should still taste good, however…
Here is what you can do for those under ripe squashes, MM, use it as garnish for your squash b…..use your mandoline and julienne them as well as leeks if you can get them, julienne them too…then deep fry for a few minutes. It won’t take long in the deep fryer. Then pile it on top of your soup…it adds texture and height. it will taste splendido as well as look chi-chi!
Hey MM! This is a staple in our house as well. We use whey water instead of stock or broth, though. We just save the liquid from making paneer or quesong puti (people normally throw it out– but it’s very nutricious) and freeze them for our soups. :)
Part Time Homemaker, I also love Cibo’s squash soup! Every time we go there Hubby tries to convince me to try other varieties but I am a creature of habit! I suspect they use some bacon fat…
Bettyq, I like the idea of using fried squash and leek chips as garnish. Might as well use crispy bacon too!
hi MM! its been so long since i commented. but anyway. We use a really spicy curry powder we get from cash and carry, it really adds a kick to our soup. also, you may wanna try roasting some apples (together with the kalabasa) to add to the soup, gives it a little sweetness. it’s very good. :) i also ate somewhere before where they put a few cubes of roasted lamb as a garnish for the kalabasa soup. deelish!
add some chillies oh yum or some truffle oil… more yum.
Will have to try your version because I absolutely love kalabasa soup and is always on the lookout for new ways to do it :)
I love squash soup but never thought of roasting it.I will try your method and the curry spice as well. I only add a dash of grated nutmeg and sour cream on top.
Squash has been a lifesaver during hubby’s gouty attacks: baked and sprinkled with bits of feta cheese, tahini and coriander garnish, squash soup ( I like to add some pureed carrots as well), simply sauteed with squash blossoms added if available or julienned, sauteed and served as torte or omelet with chopped basil.
Never thought I could eat squash everyday in its different culinary variations.
This sounds soo delicious! Love squash too. So far our staple is linutik, with malunggay, sitaw, shrimps and gata’
!
A touch of Styrian pumpkin seed oil and grinded hulled dried pumpkin seeds on top makes it even more flavourful :-)
MM, may I know if your butternut squash is locally grown? If so who sells them, and if they have a regular supply?
Hi Nacho, yes, butternut squash locally grown… distributed (and possibly grown) by Dizon Farms in Mindanao. Pretty regular availability, I buy mine at the lobby of SM Makati or at Dizon farms in Market!Market! They are good. A bit pricey recently, but good. Did a feature on them, here.
What other spices can be added together with curry?
Thanks MM I looked at the old post, I have to go and see their pricing as I am currently trying the Butternut squash and the celeriac with some success and was looking at doing these regularly.