Calabaza Squash Soup


Caramelized Onions (takes approx. 30-40 minutes)

  • 1 medium onion, peeled & sliced
  • 3 tbsp canola or vegetable oil or butter/oil mix
  • pinch of salt
  • pinch of black pepper (optional)
  • pinch of sugar (optional)

Crispy Sage Leaves (optional)

  • fresh sage leaves
  • ¼" canola or vegetable oil

Squash Soup

  • extra virgin olive oil
  • 2 garlic cloves, chopped
  • caramelized Onions
  • 5-6 fresh sage leaves
  • 3 lbs calabaza squash seeded, peeled, cut into 1" cubes
  • 8 cups chicken stock
  • ½ cup heavy cream
  • salt & pepper to taste

Garnish (optional)

  • crispy amaretto cookies, crushed

Special Equipment

  • sharp chef's knife
  • stockpot
  • regular blender or hand-held immersion blender
  • slotted spoon


Make Caramelized Onions

  1. Place a skillet or saucepan on the stove and add 3 tbsp of oil or butter/oil mix (butter tends to burn more easily, so be sure the pan doesn't get too hot) and heat to a medium-high temperature. When the fat begins to ripple, the oil is hot enough
  2. Add the onions to the hot oil and stir until onions are coated with oil
  3. Add a pinch of salt (and, if you like, a pinch of ground black pepper and a pinch of sugar)
  4. Cook, stirring often, until onions take on a caramel color, about 30-40 minutes

Note: Caramelized onions are also perfect to use as the flavor-base of an onion soup, or to garnish many dishes

Make Crispy Sage Leaves (optional for garnish)

  1. Put enough vegetable or canola oil in a pot to measure ¼" and heat until oil ripples
  2. Add washed and thoroughly dried sage leaves and fry (in small batches if making multiple garnishes) until crisp, about 1-2 minutes (careful not to burn)
  3. Remove with a slotted spoon to a paper towel to blot oil

Prepare the Soup

  1. Coat the bottom of a large pot with extra virgin olive oil. Heat on medium flame. When oil is warm, add garlic, Caramelized Onions and 5-6 fresh sage leaves and pan-roast for 1-2 minutes, until sage is golden-brown
  2. Add the calabaza squash and toss until golden brown
  3. Add 8 cups of chicken stock or enough to cover the squash. Bring to a simmer and cook until squash is fork-tender, about 25 minutes
  4. Remove from heat and carefully place in a blender or use a hand-held immersion blender, and purée to desired texture. Add salt and pepper to taste
  5. Soup is ready to serve (without dairy), but for creamier texture, return blended soup to the pot and stir in heavy cream. Heat just to warm the cream. Check seasonings and ladle into bowls
  6. Drizzle with extra virgin olive oil and garnish with crumbled crispy amaretto cookies. Top with Crispy Sage Leaves