Crema de Auyama
This recipe blends simple, wholesome ingredients to create a rich, velvety soup. For four servings, you will need:
Ingredients
- 1 lb 450 g of auyama (squash or calabaza), peeled and chopped
- 4 cups of chicken broth or vegetable broth for a vegetarian version
- ½ cup of diced onion
- 1 clove of garlic minced
- ½ cup of sliced leeks white part only
- ¼ cup of chopped bell peppers any color
- 2 tbsp of olive oil or butter
- ½ cup of heavy cream optional, for added richness
- Salt and white pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
Prep the Auyama:
- Peel the auyama, remove the seeds, and cut it into large chunks.
Cook the Auyama:
- In a large pot, bring the chicken broth to a boil. Add the auyama chunks and cook over medium heat for about 15 minutes or until soft.
Sauté the Aromatics:
- While the auyama cooks, heat olive oil or butter in a skillet over medium heat. Sauté the onions, garlic, leeks, and bell peppers until softened and lightly browned. Set aside.
Blend the Soup:
- Once the auyama is tender, transfer it to a blender along with the sautéed vegetables. Add some of the broth from the pot and blend until smooth. Gradually add more broth until the soup reaches your desired creamy consistency.
Season and Simmer:
- Return the blended soup to the pot. Add salt and white pepper to taste. If using heavy cream, stir it in and simmer for 5 minutes over low heat.
Serve:
- Ladle the hot soup into bowls and garnish with fresh cilantro or parsley. Optional toppings include croutons, grated Parmesan cheese, or a drizzle of olive oil.