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.
