Translated from "Atrévete a cocinar" by Karlos Arguiñano. This is a quick and easy recipe, and the soup is perfect for a chilly autumn or winter day. NOTE: The most common squash is Spain are large butternut-shaped gourds, green on the outside and bright orange on the inside, and are bigger than most people shopping in the city can carry. Seriously they look like the Incredible Hulk's forearms. So people tend to buy squash in slices. Acorn or pumpkin should do the trick, though I admit the Spanish variety is much easier to peel and slice.
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Units: US | Metric
- 1Boil 1 L water in a saucepan.
- 2Cut squash into cubes.
- 3Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.
- 4Clean the leak, reserve a part of it for garnish and slice the rest.
- 5Peel the potato and cut into stew chunks.
- 6Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.
- 7Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.
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Nutritional Facts for Crema De Calabaza (Creamy Squash Soup)
Serving Size: 1 (139 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 140.2
- Calories from Fat 63
- Total Fat 7.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 30.6 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 3.4 g
- Sugars 4.8 g
- Protein 2.8 g