Sopa de Zapallo
The Quirky Foodster Team
Ingredients
- Zapallo (butternut or calabaza squash), peeled and cubed — 1 kg (2.2 lb)
- Onion, chopped — 1
- Garlic cloves, chopped — 2
- Carrot, chopped — 1
- Vegetable or chicken stock — 1 L (4 cups)
- Cream — 100 ml (1/3 cup + 1 tbsp)
- Butter — 2 tbsp
- Of nutmeg — pinch
- Salt and pepper, — to taste
- Toasted pumpkin seeds, to garnish
Method
- Melt the butter in a pot and cook the onion, garlic and carrot until softened, about 6 minutes.
- Add the squash and stock, bring to a boil, then simmer 20-25 minutes until the squash is very tender.
- Blend until completely smooth using an immersion blender or standing blender.
- Stir in the cream and nutmeg, season with salt and pepper, and warm through gently without boiling.
- Serve hot, garnished with toasted pumpkin seeds.
Introduction: A creamy squash soup rooted in the indigenous use of native pumpkins and squashes long before European arrival, later enriched with cream and butter by Spanish and Italian settlers.
Cultural Background: A creamy squash soup rooted in the indigenous use of native pumpkins and squashes long before European arrival, later enriched with cream and butter by Spanish and Italian settlers. It is a comforting autumn and winter starter across Argentine households.
Tips: Roasting the squash before simmering deepens the flavour further. Thin with extra stock if the soup is too thick after blending.
Variations: Add a spoonful of grated ginger for a warming variation popular in colder provinces.
Vegetarian/Vegan: Vegetarian: Use vegetable stock; naturally vegetarian otherwise. Vegan: Replace butter with olive oil and cream with full-fat coconut milk or a plant-based cooking cream.
Storage: Refrigerate up to 4 days, or freeze up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, stirring; add a splash of stock if thickened.
Nutrition: Per serving: 190 kcal, 3 g protein, 11 g fat, 20 g carbohydrate, 4 g fibre.
FAQs:
Q: Can I use pre-cut frozen squash?
A: Yes, it works well and reduces prep time; simmer until fully tender before blending.
- Zapallo (butternut or calabaza squash), peeled and cubed — 1 kg (2.2 lb)
- Onion, chopped — 1
- Garlic cloves, chopped — 2
- Carrot, chopped — 1
- Vegetable or chicken stock — 1 L (4 cups)
- Cream — 100 ml (1/3 cup + 1 tbsp)
- Butter — 2 tbsp
- Of nutmeg — pinch
- Salt and pepper, — to taste
- Toasted pumpkin seeds, to garnish
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