Butternut squash cream soup

Name: Butternut squash cream soup (Crema de zapallo)
Cuisine: Peruvian
Ingredients: 1 butternut squash, about 1 kg/2¼ lb; 1 litre/1¾ pints/4 cups water; 350 ml/12 fl oz evaporated milk or 250 ml/8 fl oz/1 cup single (light) cream; 350 ml/12 fl oz evaporated milk or 250 ml/8 fl oz/1 cup single (light) cream; salt; 50 g/2 oz feta cheese, crumbled, or 1 hard-boiled egg, chopped; 50 g/2 oz feta cheese, crumbled, or 1 hard-boiled egg, chopped; 15 ml/1 tbsp butter; crusty French bread, to serve

Crema de zapallo

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

The Peruvian squash is very large, weighing as much as 20-50kg/44-110lb, and is bright yellow with a very distinctive flavour. It features in many recipes because it combines so well with potatoes and corn. This soup is made with butternut squash, which has a nutty, sweet flavour very similar to the Peruvian variety.

Ingredients

1 butternut squash, about 1 kg/2¼ lb
1 litre/

Americas
Peru
Starter
Soup
Vegetarian

Method

Cut the squash into small chunks, removing the seeds and hard skin. Place in a large pan with the water and bring to the boil. Cover and simmer for 15 minutes or until the squash is tender, then remove from the heat and leave to cool a little.

Ingredients

Method

Photos