• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 2
    OK

    Squash Soup (Crèma de Zappallo)

    In Peru, we have a strong tradition of eating lots of freshly-made soups and creams at home. This comes from pre-Hispanic times, when ancient cultures used to put hot stones inside the pans to heat their soothing preparations. One of our favorites is crema de zapallo loche, made with a delicate, intensely orange squash. Feel free to replace with any seasonal squash, add potato or sweet potato for taste, color and texture if you like. Freeze and then re-heat it whenever you feel like having a hot meal again.


    Ingredients
    2
    tablespoons
    olive oil or butter
    1/2
    red onion, chopped
    1
    squash, peeled and cubed
    1
    sweet potato or yam, peeled and cubed
    1
    teaspoon
    dry or 2 fresh sprigs each of rosemary and thyme
    2
    liters
    water or vegetable stock
    *
    Salt and pepper, to taste
    *
    croutons and grated or shaved parmesan cheese, for garnish
    Directions
    Heat the olive oil or butter in a large pan over medium/high heat. Sautee the onion and garlic, stirring constantly, until golden.
    Add the squash, sweet potato, herbs, salt and pepper, and stir well.
    Add the water, put the lid on, and cook for 20 minutes or until soft. Remove the lid and let cool a little.
    In small batches, blend the soup until creamy. Top with croutons, Parmesan cheese, and fresh herbs.

    The base number of servings for this recipe is 2
    OK

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