Calabaza Soup

Description
Exotic Vegetables from Fruit and Veggies Matter's Vegetable of the Month by the US Centers for Disease Control Prevention—original source of recipe


 * Serves: 6
 * Each serving equals 1/2 cup fruit or vegetables.

Ingredients

 * 1½ lb calabaza squash, diced
 * 1 green bell pepper, chopped
 * 1 garlic clove
 * 4 scallions, minced
 * 1 tbsp dried thyme
 * 1 tsp allspice
 * 1 tsp cumin
 * 1 tsp fenugreek
 * 1 large ripe tomato, chopped
 * ¼ cup coconut milk
 * ¾ cup low-fat milk (1%)

Directions

 * 1) Simmer all the ingredients except the milks in 5 cups of water for 1 hour.
 * 2) Strain the liquid into a bowl and allow the solids to cool.
 * 3) Purée the cooled solids.
 * 4) Return the puree to the soup pot along with the stained liquid and add the milks.
 * 5) Simmer, uncovered, until the mixture is thickened to your desired consistency.