Fall has arrived!
We are going to start to find all kinds of winter squash in the supermarket. Lots of variety and very good prices. So let’s take advantage.
This is a very traditional recipe in Venezuela. It’s called “Crema de Auyama”. The truth is that if you ask me it is not my favorite. It is not that I do not like it, is just that I like to eat it only once from time to time… but my husband and my daughter love it. My husband has three consecutive nights eating it for dinner LOL.
It’s super easy to prepare! And the queso fresco adds an irresistible touch.
Let me know what you think!!
Butternut Squash & Leek Soup with Queso Fresco ~ Crema de Auyama
- 5 cups of water
- 1 chicken bouillon
- 1 lb butter squash peeled and cut into cubes
- 1/2 in onion cut half
- 3 large leeks white and tender green parts, washed and chopped
- Salt and pepper to taste
- 2 cups of queso fresco cut into small cubes
- Into a large pot add water over medium high heat. At first boil add the chicken bouillon and allow to dissolve.
- Add the butter squash, onion and leek. Cover and cook over medium heat for 20-25 or until the squash is soft.
- In a blender or food processor, puree the soup in batches until smooth. Be very careful because everything is hot. Preferably use oven mitts.
- Pour the soup back into the pan and season with salt and pepper.
- Serve in individual bowls and add as much cheese as you like (I like it with lots)
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