Calabaza Squash Chowder with Lime and Cilantro
- Yield 20 servings
This powerhouse soup is loaded with antioxidants and nutrients.
Calabaza squash is often called pumpkin and is sold in large wedges in the produce department. You can garnish the chowder with pumpkin seeds if you wish.
- 2 teaspoons canola oil
- 1 red onion, chopped
- 4 cups peeled and diced calabaza squash
- 1 large all purpose potato, peeled and diced
- 1 tablespoon minced lemon grass
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger root
- 1 jalapeno pepper, seeded and minced
- 2 teaspoons ground turmeric
- 3 quarts vegetable broth or water (we use 1/4 cup Better Than Bouillon* vegetable base dissolved in 3 quarts water)
- 1 red bell pepper, cored, seeded and chopped
- 1 (16-ounce) can white or yellow hominy, drained and rinsed well
- 1/2 cup dired orzo pasta
- 1/2 cup minced cilantro
- Juice of 2 limes
- Satl, to taste
- Heat oil in a 10-quart stock pot over medium-high heat. Add onions, calabaza and potatoes and saute 2 minutes. Add lemon grass, garlic, ginger root, jalapenos and turmeric and continue to saute 1 minute longer. Add broth or water and bring to a rolling boil over high heat. Reduce heat and simmer 20 minutes.
- Add red peppers, hominy and orzo, continue to simmer 10 minutes until vegetables are tender and orzo is cooked through. Remove from the heat and add cilantro, lime juice and salt. Makes 20 cups.