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.
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The mother of all soups
My grandma Ligia used to cook this crema de auyama. My mom used to cook it too. This is the typical soup you can have on a typical meal in any Venezuelan home at lunch or dinner.
This is also one of the first soups that any mom will give her baby —by pediatrician prescription— while introducing the little one 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 on any hospital lunch and dinner menu.
How to make crema de auyama
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.”
I have two ways to make this soup. The first is in a standing blender, in which 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 prevent any mess.
The other method uses an immersion blender, with less stuff to wash because the soup is liquefied in the same pot.
There is no difference between a standing and an immersion blender if you have a regular blender. But if you have a super blender such as Vitamix, the soup’s texture will be much silkier and creamier.
How to serve butternut squash soup
You may add some cream, bread croutons, Parmesan cheese, chopped scallions, or chives at serving time. Or enjoy the wonders of this soup plain.
Butternut squash soup recipe
Following is a printable version of my recipe. I hope you like it as much as we do. Thank you for subscribing to my Youtube channel and visiting my Amazon Store.
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.
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