Sopa de Zapallo (Squash Soup)

Ingredients

• 1 medium Butternut squash
• 0.5 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Cream

Instructions

1. 1Prepare the butternut squash: Carefully peel the skin off the 1 medium Butternut squash. Cut it in half, scoop out the seeds, and then cut the squash flesh into 1-inch cubes.
2. 2In a large heavy-bottomed pot, heat the 1 tablespoon of Olive oil over medium heat, which is about 350°F (175°C). Add the 0.5 medium Onion, which should be chopped, and the 2 cloves Garlic, which should be minced. Cook, stirring often, for 5 to 7 minutes, or until the onion is soft and looks translucent.
3. 3Add the 1-inch cubes of Butternut squash to the pot along with the 4 cups of Vegetable broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. The squash is ready when it is easily pierced with a fork.
4. 4Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, being very careful as hot liquids expand. Blend until smooth and return to the pot.
5. 5Stir in the 0.25 cup of Cream, the 0.5 teaspoon of Salt, and the 0.25 teaspoon of Black pepper. Gently heat the soup through over low heat for 2 to 3 minutes, stirring occasionally. Do not let it boil after adding the cream.
6. 6Serve the Sopa de Zapallo hot.

Related Guides