Ease of preparation rating: Easy.
Yield: 10-12 servings.
Ingredients:
3 tablespoons (45 ml) olive oil
1 red bell pepper, chopped
1 leek, white and dark green parts, sliced
1 tablespoon (15 ml) garlic, minced
½ onion, finely chopped
1 large calabaza squash, seeded and chopped
6 cups (1.44 L) chicken broth
Salt and pepper
Garnish:
1/4 cup (60 ml) chopped cilantro
Sour cream
Avocado slices
Plantain chips
Method:
To make the vegetable mixture; heat oil in a sauté pan over medium-high heat, then stir in pepper, leek, garlic, and onion.
Stir and cook for three to four minutes, until onions start to brown.
In a large pot, combine squash, chicken broth, and leek greens, and bring to a simmer for thirty to forty-five minutes, or until squash is tender.
Remove squash and leek from the broth, discard leek tops and reserve broth and squash.
Separate the squash flesh from the skin, then return the squash flesh to the broth.
Add the veg mixture to the broth.
Transfer to a food processor and blend until smooth.
Return soup to Dutch oven, and continue cooking over medium-high heat, stirring occasionally, for fifteen to twenty minutes, or until finished.
Season with salt and pepper, remove from heat.
Divide soup between serving bowls, top with cilantro, and serve with sour cream, avocado slices, and plantain chips on the side.
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