Let’s face it, I’m not too much of a Soup person, and as a matter of fact, every time we go out to eat at a place that offers soups and salads, I’ll get the salad and my husband will ask for the soup. This, however, doesn’t mean I don’t eat soups. I do, and I even have a list of favorite soups, like our beef and vegetable stew, known as “Caldo de Res”, or the vermicelli “Fideo” soup. I also really enjoy cooking them and watching my family’s happy faces as they enjoy a nice bowl of hot soup, like this Cream of Squash (Crema de Calabacitas).

Anyway, let me tell you about this recipe made with squash, or “calabacitas”. Squash (“curcubita”) is one of the more common ingredients in our gastronomy (alongside corn, beans, and peppers). It is favored for its texture and flavor, which is slightly sweet compared to zucchini. Here in the USA, you can find the round shape (creole squash) as well as the elongated shape (Italian squash) varieties at Latin stores, but for this recipe you can easily use regular zucchini.  This recipe allows you to be creative in your cooking; you can add heavy cream if you want, corn kernels for garnish, or diced Mexican fresh cheese. If you find the soup too thick for your taste, just add a little more milk. When I make it, we never have leftovers. I hope you try it and enjoy it with your family!