Cream de Zapallo- Squash soup
Recipe type: Appetizer, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • ½ chopped red onion
  • 2 chopped garlic cloves
  • 2 tablespoons olive oil or butter
  • 1 peeled and cubed buttercup squash (or the equivalent zapallo loche if you find it)
  • 1 peeled and cubed sweet potato or yam (or the equivalent Peruvian yellow potato if you find it)
  • 1 teaspoon(dry), or 2 sprigs (fresh) rosemary, thyme, or any herb you wish to add
  • Salt and pepper, to taste
  • 2 litres water or vegetable stock
  • Grated of shaved parmesan cheese to decorate (optional)
  • For the croutons (optional)
  • 1 chunk of bread (it doesn't matter if it's stale).
  • 1 garlic clove
  • 2 tablespoons olive oil
  1. Heat the olive oil or butter in a large pan over medium/high heat. Sautee the onion and garlic, stirring constantly, until golden.
  2. Add the squash, sweet potato, herbs, salt and pepper, and stir well.
  3. Add the water, put the lid on, and cook for 20 minutes or until soft. Remove the lid and let cool a little.
  4. In the meantime, cut the garlic in half and rub against the bread. Then cut the bread in cubes, and cover in olive oil. Broil for 5 minutes or until golden.
  5. In small batches, blend the soup until creamy. Make sure it's not too hot because you could burn yourself while doing this.
  6. Reheat the squash cream. Top with a few croutons, some fresh herbs, and a few sprinkles of parmesan cheese.
Recipe by PERU DELIGHTS at