One of my all-time favorite comfort soups is sopa de calabacitas also known as squash soup. I remember as a child coming home from school and eating a nice warm bowl of sopa de calabacitas – oh the memories! Something about soup that just warms your heart and soul.
Every Mexican mom and abuelita or nana makes their own version of calabacitas and some include cheese, corn, big slices of onion, and the list goes on. They are all so good and are an inexpensive dish to make and can serve a family of four.
I made a simple version of Sopa de Calabacitas that included caramelized garlic and onions and sliced tomatoes. Whenever I make this soup I am torn on how to eat it-should I eat it as it’s made or puree it in a blender for the creamy version. I usually leave it as it’s made and then change my mind and puree it in my blender. My husband prefers the original version that is not pureed because he likes the colors and textures of the dish. My daughter Lexie often prefers the pureed version because it is smooth and creamy. I have posted two pictures so you could see the difference and encourage you to try both so you could see which version you prefer. I hope you enjoy one of my favorite childhood soups.
Buen Provecho!
Sopa de Calabacitas (Squash Soup)
Printable Version
Yield: Serves 4-6 Total Time: 30 minutes
Ingredients:
– 4 Calabacitas (Squash)
– 1 Yellow Onion
– 4 Pieces of Garlic
– 2 Tomatoes
– Olive Oil
-6 Cups of Water
-Kosher Coarse Salt
Equipment Needed:
– Colander
– Cutting Board
– Knife
– 1 Boiling Pan
– 1 Sauté Pan
– Measuring Spoons
– Wooden Spatula
– Glass Bowls
Prep:
– Get the calabacitas and rinse them under cool water
– Get a knife and cutting board and slice the calabacitas into quarter slices and set
aside
– Dice 1 yellow onion into small and thin pieces and set aside
– Peel 4 pieces of garlic and then dice the garlic into small and thin pieces and set
aside
– Get the tomatoes and rinse them under cool water
– Slice the tomatoes into quarter slices and set aside
Directions:
Sopa de Calabacitas
– Get a sauté pan and place on the stove and turn the gas/electric knob to a
medium setting
– Drizzle a little olive oil into the sauté pan and add the diced onion and garlic and
stir until golden brown and set aside
– Get a boiling pot and place on the stove turn the gas/electric knob to a medium
setting and pour 6 cups of water into the pot
– Add the sliced tomatoes, calabacitas, and caramelized onion and garlic into the
pot and gently stir
– Add a few dashes of kosher coarse salt into the pot and gently stir
– After the calabacitas reach a boiling point reduce the heat to low and simmer for
about 10-15 minutes
– After the calabacitas are cooked, get a serving bowl and ladle and pour some
sopa de calabacitas
***** Season to suit your taste buds*****