Calabaza Mojo Soup With Toasted Brazil Nuts

Ingredients

1/4 cup olive oil 1 medium onion(s), finely chopped 1 medium tomato, peeled 1 seeded, coarsely chopped 1 small garlic clove(s), minced 1 small thai or bird chile or 1 large serrano chile 1 seeded and minced 3 lb calabaza squash 1 or buttercup squash 4 cup vegetable stock 2 cup orange juice 1 salt 6 whole brazil nuts 1 thinly sliced or 1/4 cup sliced almonds	Advertisements

Preparation
 
Heat 3 Tbsp. olive oil in a large nonreactive saucepan. Add the onion
and cook over moderately high heat, stirring, until softened, about 5
min. Add the tomato, garlic, and chile and cook, stirring, for 5 min.
Add the calabaza, vegetable stock, and orange juice and bring to a
boil. Reduce the heat to low, add 1 tsp. salt and simmer until the
calabaza is very soft, about 25 min. Meanwhile, preheat the oven to
375 F. On a baking sheet, drizzle the sliced Brazil nuts with the
remaining 1 Tbsp. olive oil. Bake for about 4 min., or until golden.
Season with salt. Can be prepared to this point and refrigerated for
1 day. Rewarm before proceeding. Let the nuts stand at room
temperature. Using a slotted spoon, transfer 1 1/2 cups of the
vegetable to a food processor or blender and puree until smooth. Stir
the puree back into the soup and season with salt. Ladle the soup
into shallow bowls and garnish with the sliced Brazil nuts.

Food and Wine January 1995

 

 
Servings:
6

 

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