Calabaza Soup
Yield: 12 8-ounce portions
Materials
- 8 ounces onions chopped
- 1 small calabaza
- 1 tablespoon garlic minced
- 1/2 teaspoon soy sauce, low sodium
- 1/4 teaspoon black peppercorns ground
- 3/4 teaspoon apple juice concentrate
- 1/4 cup parsley chopped
- 1 tablespoon thyme
- 2 teaspoon oregano (dry)
- 1 bay leaf
- 1 quart vegetable stock (low-sodium)
Instructions
- Preheat oven to 400º
- Cut onions, Calabaza in half, roast until fork tender and puree, adding the rest of the ingredients.
- Adjust seasoning to taste, If needed.
- Puree the soup thoroughly and add parsley.