Ingredients
- 1½ lb calabaza squash, diced
- 1 green bell pepper, chopped
- 1 garlic clove
- 4 scallions, minced
- 1 tbsp dried thyme
- 1 tsp allspice
- 1 tsp cumin
- 1 tsp fenugreek
- 1 large ripe tomato, chopped
- ¼ cup coconut milk
- ¾ cup low-fat milk (1%)
Make it step by step
- Simmer all the ingredients except the milks in 5 cups of water for 1 hour.
- Strain the liquid into a bowl and allow the solids to cool.
- Purée the cooled solids.
- Return the puree to the soup pot along with the stained liquid and add the milks.
- Simmer, uncovered, until the mixture is thickened to your desired consistency.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.