Cuisine Sante Calabaza, Acorn Squash Soup (Gluten Free)

by Chef Klaus Mueller


Sauté diced onions for 5 minutes on high heat until golden brown. Add chopped calabaza and acorn squash to onions until tender. Incorporate White Roux and the Vegetable Stock. Then add soy milk and a dash of black pepper and nutmeg. Blend together; add chopped baked ginger root and cilantro.


For serving suggestion, bake 1 acorn squash on a cookie sheet at 350°F for 45 minutes. Remove lid of vegetable by cutting the top and serve the soup inside. Garnish with pieces of ginger and cilantro.


1 ea Vidalia onion, diced
1 ea Acorn squash, chopped
1 lb Calabaza, peeled and chopped
3 oz Extra Virgin Olive Oil
1 qt Cuisine Santé White Roux, finished product
3 oz Cuisine Santé Vegetable Stock
1 qt Soy milk
1 Black pepper, dasah
1 Nutmeg, dash
2 oz Baked ginger root, chopped
2 oz Cilantro, freshly chopped
1 ea Acorn squash, baked