Sara and her husband Mario oversee the Awana Clubs in Peru. She has been so kind to give me her personal recipes, including this one. Zapallo is a squash that you can't find in the states, so I substituted butternut squash. You will love this recipe...it's healthy, easy and great for a cool, fall night!
1 butternut squash, peeled & cubed
1 large potato, peeled & cubed
1 stalk of celery , chopped
1 small red onion, chopped
3 cups chicken broth
1 clove garlic, minced
Salt and pepper to taste
olive or vegetable oil
½ cup of evaporated milk
Grated cheese (Queso Fresco or Parmesan)
Bread cut into small squares and fried in 1 tablespoon of oil
Sauté the potato and celery in 1-2 Tablespoons of oil or butter. After 5 minutes, add squash, salt and pepper and stir often. Once vegetables are getting soft, add chicken broth, cover and simmer on low for 5 minutes. Once these vegetables are very soft, blend well with a hand blender. In a separate pan, saute the onion until transparent, then add garlic. Saute 2-3 more minutes and then add to the soup. Simmer 5-10 more minutes. Once ready, add the milk and adjust the flavor (add more salt, pepper and cayenne or hot sauce if desired). Serve with the grated or cubed cheese and croutons. Serves 4.