Meal Type: Dinner, Lunch

Prep Time: 20 min.

Cooking Time: 50 min.

Total Time: 1 hours and 10 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: Cuban

     Serving Size: 6 1.5 3 6 12 24 - Change

Date Added: July 23, 2009

This recipe is a great way to warm up on a cool winter night. The recipe does take a few days to put together, but the dedication will be well-worth it once you taste the warm and delicious flavors.

1. Heat 3 Tbsp. olive oil in a large nonreactive saucepan.

2. Add the onion and cook over moderately high heat, stirring, until softened, about 5 min.

3. Add the tomato, garlic, and chili and cook, stirring, for 5 min.

4. Add the calabaza, vegetable stock, and orange juice and bring to a boil.

5. Reduce the heat to low, add 1 tsp. salt and simmer until the calabaza is very soft, about 25 min.

6. Meanwhile, preheat the oven to 375 F.

7. On a baking sheet, drizzle the sliced Brazil nuts with the remaining 1 Tbsp. olive oil.

8. Bake for about 4 min. , or until golden. Season with salt.

9. Can be prepared to this point and refrigerated for 1 day. Rewarm before proceeding.

10. Let the nuts stand at room temperature.

11. Using a slotted spoon, transfer 1 1/2 cups of the vegetable to a food processor or blender and puree until smooth.

12. Stir the puree back into the soup and season with salt.

13. Ladle the soup into shallow bowls and garnish with the sliced Brazil nuts.

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Dietary Notes:

This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 109% of your daily recommended intake per serving. This recipe is high in Vitamin C with 108% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.

Food Allergy Information: