Calabaza Soup: Sopa de Calabaza

• Olive oil, for drizzling, plus 1/4 cup
• 2 pounds calabaza, peeled and cut in large pieces
• Salt and freshly ground black pepper
• 2 white onions, large dice
• 1 green pepper, large dice
• 1 red pepper, large dice
• 2 cloves garlic, crushed
• 6 plum tomatoes, quartered
• 2 cups white wine
• 2 quarts chicken stock
• 2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish
• 1/2 bunch thyme, about 12 sprigs, leaves picked

1. Preheat oven to 350 degrees F.
2. Drizzle a little bit of olive oil over the calabaza.
3. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
4. In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic.
5. Cook for about 8 minutes or until caramelized.
6. Add the tomatoes and cook for 3 more minutes.
7. Deglaze with white wine.
8. Add chicken stock and heavy cream and the roasted calabaza.
9. Add the thyme.
10. Bring to a boil.
11. Simmer about 20 minutes.
12. Puree all the ingredients.
13. Strain the soup and adjust the seasonings.
14. Garnish with vanilla-flavored whipped cream, if desired.

olive oil, calabaza, salt, white onions, green pepper, red pepper, garlic, tomatoes, white wine, chicken stock, heavy cream, thyme

Taken from www.foodnetwork.com/recipes/calabaza-soup-sopa-de-calabaza-recipe.html (may not work)