Crema De Calabaza (Creamy Squash Soup)

1. 1

   Boil 1 L water in a saucepan.

2. 2

   Cut squash into cubes.

3. 3

   Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.

4. 4

   Clean the leak, reserve a part of it for garnish and slice the rest.

5. 5

   Peel the potato and cut into stew chunks.

6. 6

   Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.

7. 7

   Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.

* Per serving · 4 servings · Values may vary.

No additional tips available.