Caribbean Winter Squash Soup
Roast or sauté extra squash over the weekend (butternut or calabaza are perfect) to make quick weeknight work of this garlicky, spicy pumpkin soup. Get the recipe for Caribbean Winter Squash Soup ». Penny De Los Santos

Green-skinned calabaza can be found in local Latin and Caribbean markets, but butternut squash is a fine substitute for the pumpkin in this cream-laced soup from home cook Abigail Blake. This recipe first appeared in our November 2013 issue with the story Soup to Shore.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Caribbean Pumpkin Soup Caribbean Pumpkin Soup
Green-skinned calabaza pumpkins, fiery Scotch bonnet peppers, and plenty of herbs and spices vividly flavor this Caribbean pumpkin soup.
Yield: serves 6


  • 3 tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 1 medium white onion, minced
  • 1 Scotch bonnet pepper, stemmed, seeded, and minced (optional)
  • 3 lb. pumpkin, such as calabaza or butternut squash, peeled, seeded, and cut into 1/2″ pieces
  • 4 cups chicken stock
  • 4 sprigs thyme
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 cup milk
  • 14 cup heavy cream
  • 12 tbsp. mild curry powder
  • 1 tsp. fresh lime juice
  • 14 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, for garnish


  1. Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes. Add pumpkin, stock, thyme, parsley, and bay leaf; bring to a boil. Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes. Discard thyme, parsley, and bay leaf; working in batches, purée soup in a blender until smooth. Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper; simmer until slightly thick, 4–6 minutes. Ladle soup into bowls; garnish with a swirl of crème fraîche.