Laylita’s recipes

This squash soup is perfect for the cold winter or just a rainy day, it could also be called a squash and tomato soup, the tomatoes neutralize the sweetness of the squash. This sopa de zapallo is very easy to make and uses a few simple ingredients: onions, garlic, cumin, tomatoes, and chicken stock (use vegetable stock for a vegetarian option), I like to serve it with feta or goat cheese and chives sprinkled on top.

Ingredients:

1 large butternut squash, peeled, seeded and cut into small chunks

3 tbs olive oil

1 white onion, diced

3 garlic cloves, crushed

1 tsp cumin

4 roma tomatoes, peeled and chopped

6 cups chicken or vegetable stock

Salt and pepper to taste

Garnishes: Feta or goat cheese and chopped chives

Preparation:

1. Heat the oil over medium heat in a large saucepan or soup pot.
2. Add the onion, garlic, cumin, and tomatoes, sauté until the onions are translucent or about 5 minutes.
3. Add the 6 cups of chicken or vegetable stock and bring to a boil.
4. Add the squash chunks, bring to a boil, reduce the heat and simmer until the squash is very soft, about 30 minutes.
5. Let the soup cool down enough to blend to obtain a puree, you will probably need to work in batches.
6. Add salt and pepper to taste, re-warm if necessary.
7. Serve warm with feta or goat cheese and chopped chives.

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