It is definitely Fall or Autumn here…the leaves are changing colors and some have fallen on the ground. And if you go to the market, one sure thing that is abundant are pumpkins or winter squash. For this recipe you can use any winter squash. Apparently, squash are divided into two categories: summer squash(tender) and winter squash(hard skinned). Kalabasa which is abundant in the Philippines is a type of winter squash that resembles a pumpkin. Aren’t you lost yet? Me too. I know we don’t have winter there, but that is how they classify them.
This recipe is really tasty and creamy. We actually had the first taste of this soup in one of the restaurants in Manila when we visited two years ago. My son is a picky eater and he liked this soup. I have been wanting to make this since August after I saw fresh Malunggay or Moringa leaves sold at an Asian store. But after several trips back to the Lotte I could not find the elusive Moringa/Malunggay leaves. So for those who have access to this vegetable, go ahead and add it to this soup. It creates a perfect balance for taste and presentation of the soup and makes it even nutritious.
To prepare the squash for making the soup, you can either sauté the squash without the skin and simmer it till its tender or put it with the skin intact in the oven at 350 degrees Fahrenheit for one and a half to two hours. With the oven prepared squash, let it cool then scoop out the flesh and discard the skin. Afterwards, put them in the blender till it has smooth consistency. Then simmer it in a pot and add cream. Season it to your liking. You can add moringa leaves if available.
- 1 lb squash(kalabasa)
- 6 cloves garlic minced
- 1 medium onion chopped
- 1 tbsp. vegetable oil
- 1 cup cream
- 1 beef cube
- 3 cups water
- salt to taste
- In a pot, put oil and sauté garlic and onion. .
- Add the beef cube then add the squash and let it sweat for a minute.
- Put water in the pot till it's boiling and let it simmer on low to medium heat till squash is cooked and tender.
- Put in the blender and puree till it's smooth and velvety.
- Transfer to a pot, then add cream. Mix well, simmer and add salt to taste.
- Transfer to bowl and serve hot!