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:
- Heat the oil over medium heat in a large saucepan or soup pot.
- Add the onion, garlic, cumin, and tomatoes, sauté until the onions are translucent or about 5 minutes.
- Add the 6 cups of chicken or vegetable stock and bring to a boil.
- Add the squash chunks, bring to a boil, reduce the heat and simmer until the squash is very soft, about 30 minutes.
- Let the soup cool down enough to blend to obtain a puree, you will probably need to work in batches.
- Add salt and pepper to taste, re-warm if necessary.
- Serve warm with feta or goat cheese and chopped chives.
To save time, the zapallo/squash can be microwaved vs simmering for 30 minutes. Cut the zapallo/squash in 1/2 or into 1/4s, removing seeds with a tablespoon. Place in a glass pie or small glass cake pan. Cover with microwaveable plastic wrap, then microwave until fork tender. Time will depend on your microwave. Let it cool just enough to safely puree it in a food processor or blender before adding it to the soup base.
‘delicious’