Crema de Auyama
Squash are loved through the entire world in the fall. They are in season and as the temperatures drop, in some parts of the world anyway, they are a hearty and delicious addition to so many dishes. In some parts of South American soup is is staple and is made so many different ways.
Any squash can be used here, but kobocha squash is the closest to what you will find in South American and has such a light delicate flavor to add to the soup.
1 onion, chopped
2 Tbsp. oil
1 carrot, chopped
1 kobocha squash
6 c. vegetable or chicken stock
1 Tbsp. aji amarillo paste (optional)
1/8 tsp. nutmeg
Black pepper to taste
1 (12 oz.) can evaporated milk
Cut the squash in half. Remove the seeds and rind. Chop in to cubes
In a large pot sauté the onion in toe oil until tender. Add the carrots and cubed squash and cook, sautéing, until the edges of the squash start to cook and bread down.
Add the stock, aji paste, nutmeg, and pepper to taste. Simmer for 20 minutes or until the vegetables are completely tender. Transfer to a high powered blender and blend until smooth. Return to the soup pot and add the evaporated milk. Taste for seasoning and adjust as needed.
Serve with sliced green onions, pepitas, and additional cracked pepper.
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