I grew up having this butternut squash soup. Well, not exactly because it was not made with butternut squash. It was made with a type of squash, similar to pumpkins, called auyama in Venezuela.
My grandma Ligia used to cook this crema de auyama. My mom used to cook it too. This is the typical soup that you can typically have on a typical meal in any Venezuelan home at lunch or dinner time.
The power of our first soup
This is also one of the first soups that any mom will give to her baby —by pediatrician prescription— while introducing them to the wonders of vegetable flavors. It was part of my elementary school lunch menu too.
And I would say more: in our collective unconscious, we Venezuelans must believe in the healing power of this crema de auyama. Along with the chicken soup, this is, by far, the preferred soup in any hospital lunch and dinner menu.
Nobody ever showed me how to make it. Nobody gave me the recipe. Nobody told me the ingredients. However, I can make it with my eyes closed. My son Andrés Ignacio (9), who inherited my love for soups, named it “the yellow soup.”
How to Make Crema de Auyama or Butternut Squash Soup
Squash and pumpkin season is in full swing. I thought you would like to taste this creamy, silky, delicate, and colorful soup.
I have two ways to make this soup. The first is in a standing blender (affiliate link), in which case I let it cool down before blending (to avoid a disaster in the kitchen), and while I liquefy it, I put a towel and press the lid with my hand to avoid the above mentioned mess.
The other method consists of using an immersion blender (affiliate link), in which case there is less stuff to wash because the soup is liquefied in the same pot.
If you have a regular blender, there is no difference between a standing and an immersion blender. But if you happen to have have a super blender such as Vitamix (affiliate link), the texture of the soup will be much silkier and creamier.
You may add some cream, bread croutons, Parmesan cheese, scallions or chives at serving time. Or simply enjoy the wonders of this soup plain. Following is a printable version of my recipe. I hope you like it as much as we do.
Butternut Squash Soup
- 2 tablespoons butter
- 3/4 cup onion, roughly chopped
- 1 cup leek, roughly chopped
- 6 cups butternut squash, in chunks
- 4 cups water
- 1 1/2 teaspoons Coarse sea salt
- 1/4 teaspoon white pepper, freshly ground
- In a stock pan over medium heat melt the butter and sauté the onion and leek until they are soft, about 5 minutes.
- Add the squash and the water, increase the heat to medium-high and bring to boil.
- Once it boils, reduce the heat to medium and cook, covered, for 20 minutes until the squash is tender.
- Let rest uncovered for 20 minutes.
- In the vase of a blender, liquefy and season with salt and pepper.
- Serve hot.