I absolutely adore this soup because it’s the perfect cozy comfort food with a rich and creamy texture that wraps you up like a warm hug. Plus, the combination of smoky bacon, sweet butternut squash and sweet potato, and the hint of coconut milk makes it a deliciously unique flavor adventure that feels both indulgent and nourishing.
This Sopa De Calabaza Y Camote Con Tocino is a warm hug in a bowl. You first get the creaminess of the butternut squash and sweet potatoes, then the richness of the coconut milk unfolds on the palate.
But the big flavors come from the bacon and the spices. You get warmth and depth from the cumin, while the smoked paprika adds a whole other layer of flavor.
Oh yeah, and then there’s the lime.
Ingredients
Healthy fat adding flavor and texture: Olive oil.
Bacon: Contributes smokiness and protein to the meal.
Onion: Delivers sweetness and a profound flavor.
Garlic: Imparts aromatic flavor and health-promoting properties.
Butternut squash is rich in natural sweetness and fiber.
Sweet Potato: Provides carbohydrates and has a slight sweetness.
Coconut Milk: A creamy texture with a hint of tropical sweetness.
Cumin: A spice with an earthy flavor and a belly-friendly reputation.
Paprika that has been smoked gives a smoky, peppery heat.
Ingredient Quantities
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 medium butternut squash, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
1. In a large pot, medium heat is used to warm the olive oil. The chopped bacon is added and cooked until it is nice and crispy. The bacon is removed using a slotted spoon. It is set aside for later. The rendered fat stays in the pot.
2. To the pot, add the onion, now diced, and sauté for 3-4 minutes until translucent. Stir in the garlic, now minced, and cook for an additional minute until the mixture is fragrant.
3. Blend in the ground cumin and smoked paprika, and stir to mix the spices well with the onion and garlic.
4. Add the butternut squash and sweet potato, both cubed, to the pot. Combine with the onion and spices, and stir.
5. Add the chicken or vegetable broth, pouring it in until the submerged vegetables are swimming in a sea of savory soup base. Put the pot over high heat and bring the broth to a roaring boil.
6. Once at a rolling boil, turn the heat down to low and allow the soup to simmer for about 20-25 minutes, or until the butternut squash and sweet potato are tender.
7. Puree the soup until smooth directly in the pot using an immersion blender. Alternatively, if you prefer a more traditional method, you can carefully transfer the soup in batches to a standard blender.
8. If you are using a regular blender, pour the soup back into the pot and mix in the coconut milk. Add salt and pepper to taste.
9. Continue to let the soup meld together for another 5 minutes over low heat.
10. Hot is how the soup should be served, and garnished it must be with the bacon that’s not just crispy but also crumbled; the cilantro has to be chopped to fulfill the necessary garnish requirement, and as for the lime wedge, there is no side from which to squeeze it over the top that is better than the one it occupies when it’s alongside the soup.
Equipment Needed
1. Large pot
2. Measuring spoons
3. Slotted spoon
4. Knife
5. Cutting board
6. Immersion blender (or standard blender)
7. Ladle
8. Stirring spoon
9. Measuring cup
10. Serving bowls
FAQ
- How can I make this soup vegetarian?Just eliminate the bacon and substitute vegetable broth for the chicken broth.
- Can I use another type of squash?Indeed, kabocha or acorn squash can be used in place of butternut squash and still yield good results, just with a different earthy flavor that complements spices differently than butternut does.
- Is there a non-dairy substitute for coconut milk?You can use milk made from plants, like almond or oat milk, but keep in mind it could affect the creaminess.
- How do I store leftovers?Store uneaten portions in a sealed container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Can I make this soup in advance?Indeed, this soup can be prepared a day in advance; after residing overnight in the fridge, the flavors will have amalgamated even better than if the soup had been made the same day it was consumed.
- How can I add more spice to the soup?A pinch of cayenne pepper or a chopped jalapeño added while cooking the onions will give the dish a little extra heat.
Substitutions and Variations
Olive oil: Use avocado oil or canola oil as a substitute.
Bacon: For a vegetarian version, omit or use turkey bacon.
Shallots or leeks can be used in place of onions.
Garlic: Use garlic powder (1/4 teaspoon per clove) or minced shallot.
Cumin, ground: A substitute is ground coriander (or a pinch of curry powder).
Pro Tips
1. Roast the Squash and Sweet Potato: For an added depth of flavor, consider roasting the butternut squash and sweet potato before adding them to the soup. Simply toss them with a bit of olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25-30 minutes until caramelized. This will enhance the natural sweetness and give the soup a richer taste.
2. Infuse Additional Herbs: Add a sprig of fresh thyme or a bay leaf to the pot when simmering the broth. Remove before blending for an aromatic boost that complements the existing spices.
3. Balance Acidity and Sweetness: While adding coconut milk, you may want to adjust the sweetness and acidity with a dash of apple cider vinegar or a small spoonful of maple syrup. This can enhance the flavors and bring a delightful balance to the soup.
4. Add Texture: For added texture and flavor, consider including a handful of toasted pumpkin seeds or croutons when serving. They provide a nice contrast to the smooth, creamy soup.
5. Use Homemade Broth: If possible, use homemade chicken or vegetable broth instead of store-bought for a richer and more nuanced base that will elevate the overall flavor profile of the soup.
Sopa De Calabaza Y Camote Con Tocino Recipe
My favorite Sopa De Calabaza Y Camote Con Tocino Recipe
Equipment Needed:
1. Large pot
2. Measuring spoons
3. Slotted spoon
4. Knife
5. Cutting board
6. Immersion blender (or standard blender)
7. Ladle
8. Stirring spoon
9. Measuring cup
10. Serving bowls
Ingredients:
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 medium butternut squash, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions:
1. In a large pot, medium heat is used to warm the olive oil. The chopped bacon is added and cooked until it is nice and crispy. The bacon is removed using a slotted spoon. It is set aside for later. The rendered fat stays in the pot.
2. To the pot, add the onion, now diced, and sauté for 3-4 minutes until translucent. Stir in the garlic, now minced, and cook for an additional minute until the mixture is fragrant.
3. Blend in the ground cumin and smoked paprika, and stir to mix the spices well with the onion and garlic.
4. Add the butternut squash and sweet potato, both cubed, to the pot. Combine with the onion and spices, and stir.
5. Add the chicken or vegetable broth, pouring it in until the submerged vegetables are swimming in a sea of savory soup base. Put the pot over high heat and bring the broth to a roaring boil.
6. Once at a rolling boil, turn the heat down to low and allow the soup to simmer for about 20-25 minutes, or until the butternut squash and sweet potato are tender.
7. Puree the soup until smooth directly in the pot using an immersion blender. Alternatively, if you prefer a more traditional method, you can carefully transfer the soup in batches to a standard blender.
8. If you are using a regular blender, pour the soup back into the pot and mix in the coconut milk. Add salt and pepper to taste.
9. Continue to let the soup meld together for another 5 minutes over low heat.
10. Hot is how the soup should be served, and garnished it must be with the bacon that’s not just crispy but also crumbled; the cilantro has to be chopped to fulfill the necessary garnish requirement, and as for the lime wedge, there is no side from which to squeeze it over the top that is better than the one it occupies when it’s alongside the soup.
