A couple of folks have asked me for a cream of kalabasa soup recipe. Mrs. MM is more the kalabasa soup expert, but here is the simplest way I know how to prepare a kalabasa soup. Take some butternut squash ideally, but our own kalabasa (bright orange, not under-ripe) will do nicely, and peel it, de-seed and de-gunk it, then cut into large chunks or about 1 inch square, brush with good sweet butter and season with salt and white pepper, and place on a foil lined pan and into a hot oven, say 400F for some 30 minutes or so until the squash is soft and cooked. It should be slightly caramelized but not burnt.
Put all the roasted squash into a pot and add several cups of good homemade chicken stock or low-sodium canned dark chicken stock. Sorry, I never measure when I make this, I just do it by feel… if you want a less thick soup, add more stock, and vice-versa. Add some spices here that might be to your liking, Mrs. MM uses a touch of curry powder. Then blitz this all with an immersion blender that goes straight into the soup pot. If you don’t have an immersion blender, then blend this in small batches in your blender. BUT BE DARNED CAREFUL, hot liquids being blitzed is often a recipe for an explosive accident. Season with salt and white pepper.
Just before serving add some cream to the soup and mix it well. Some just put a small dollop of creme fraiche on the surface of the soup before serving. This is a hearty, relatively healthy soup and it freezes well. But do not put cream in the soup before freezing it. Always add the cream when you heat up the soup, just prior to serving.
Some of the hot porchetta that I cooked a couple of days ago, together with the baked potatoes and fennel stuffed into a whole wheat pita bread was an excellent little sandwich and perfect complement to the bowl of kalabasa soup.