Best 3 Crema De Calabaza Creamy Squash Soup Recipes

Indulge in the comforting warmth of creamy squash soup, a culinary delight that embodies the essence of autumn's harvest. This velvety smooth soup, lovingly crafted with butternut squash, onions, garlic, and vegetable broth, offers a symphony of flavors that dance on your palate. Enhanced with a touch of nutmeg and black pepper, it exudes a subtle spiciness that awakens your senses. Served with a dollop of sour cream or a sprinkle of chopped parsley, this creamy squash soup promises to transport you to a realm of culinary bliss.

In this comprehensive guide, we present a collection of irresistible creamy squash soup recipes that cater to various dietary preferences and culinary skills. Whether you seek a classic rendition, a vegan delight, or a low-carb alternative, we have a recipe that will gratify your taste buds. Dive into the goodness of our traditional creamy squash soup, prepared with butter and heavy cream for an indulgently rich flavor. For those embracing a plant-based lifestyle, our vegan creamy squash soup, crafted with coconut milk and vegetable broth, offers a luscious and creamy texture without compromising on taste.

If you're seeking a lighter option, our low-carb creamy squash soup, featuring almond milk and a hint of cream cheese, delivers a satisfying meal without sacrificing flavor. And for those with a penchant for culinary experimentation, our roasted butternut squash soup, infused with the smoky sweetness of roasted squash, adds a delightful depth of flavor to this classic dish.

With step-by-step instructions, helpful tips, and a comprehensive FAQ section, this guide ensures that you'll create a creamy squash soup that will impress your family and friends. So, embrace the bounty of the season and embark on a culinary journey that celebrates the comforting warmth and delectable flavors of this autumnal delight.

Let's cook with our recipes!

CALABAZA SOUP: SOPA DE CALABAZA

Calabaza Soup: Sopa de Calabaza image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Olive oil, for drizzling, plus 1/4 cup
2 pounds calabaza, peeled and cut in large pieces
Salt and freshly ground black pepper
2 white onions, large dice
1 green pepper, large dice
1 red pepper, large dice
2 cloves garlic, crushed
6 plum tomatoes, quartered
2 cups white wine
2 quarts chicken stock
2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish
1/2 bunch thyme, about 12 sprigs, leaves picked

Steps:

Preheat oven to 350 degrees F.
Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

GOLDEN SQUASH BLOSSOM CREMA: CREMA DE FLORES DE CALABAZA

Golden Squash Blossom Crema: Crema de Flores de Calabaza image

Provided by Food Network

Categories appetizer

Time 1h40m

Yield about 7 cups, enough for 6 generous servings

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons butter
1 large white onion, chopped into 1/4-inch dice
3 cups good chicken broth
1 small boiling potato (like the red-skin ones), peeled and roughly chopped
25 large (3 to 4-inch) squash blossoms (these are the male blossoms with no squash attached)
2 fresh poblano chiles
1 cup milk
1 medium zucchini, cut into 1/4-inch cubes
1 large ear of corn, husked, kernels cut from the cob
1/2 cup queso fresca, creme fraiche, or sour cream loosened with some milk or cream
Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth
A little chopped epazote or parsley, for garnish

Steps:

The broth: In a 4-quart soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes. Scoop out half of the onion and set aside. Add the broth and potato, partially cover, and simmer over medium-low heat for 20 minutes.
The blossoms: While the broth is simmering, clean the squash blossoms: break off the stems, then the little green sepals that come out from the base of the blossoms (they originally covered the buds). Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms cross-wise into 1/4-inch strips, including the bulbous base.
Add half the blossoms to the broth and simmer 3 minutes. In a food processor or in batches in a loosely covered blender (or using an immersion blender), puree the mixture; return to the pot.
The chiles: Roast the chiles directly over the gas flame, on a medium-hot gas grill, or 4 inches below a very hot broiler. Turn occasionally, until blistered and blackened on all sides, 5 to 6 minutes for the flame or grill, about 10 minutes for the broiler. Cover with a kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, then quickly rinse to remove straggling bits of skin and seeds. Cut into 1/4-inch dice.
Finishing the soup: Add the chiles to the soup along with the milk and reserved onion; bring to a simmer and cook for 10 minutes. Add the zucchini and corn, simmer a couple of minutes, then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep-golden "streamers"), remove from the heat, stir in the cream, taste, and season with salt. Serve in warm bowls garnished with the chopped epazote or parsley.

CREMA DE CALABAZINES

Crema de Calabazines image

I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!

Provided by Rebecca

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

5 medium zucchini
2 potatoes
1 large onion
1 (6 ounce) package Laughing Cow® Light Creamy Swiss wedges
2 tablespoons chicken bouillon powder
salt and pepper to taste

Steps:

Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 16.6 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 832.1 mg, Sugar 4.5 g

Tips:

Choose ripe and flavorful squash for the best results. Butternut squash is a popular choice, but you can also use kabocha, acorn, or delicata squash.
Roasting the squash before pureeing it adds a rich, caramelized flavor to the soup. If you don't have time to roast the squash, you can also steam or boil it until tender.
Use vegetable broth or water as the base for your soup. If you want a richer flavor, you can use chicken broth or beef broth.
Add seasonings and spices to taste. Common additions include salt, pepper, garlic, onion, and nutmeg.
Garnish your soup with a dollop of sour cream, a sprinkle of chopped cilantro or parsley, or a drizzle of olive oil.

Conclusion:

Crema de calabaza, or creamy squash soup, is a delicious and comforting dish that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will enjoy.