A home-style cream soup of macre squash, naturally sweet and smooth, with carrot, onion and garlic. Evaporated milk rounds out the texture without masking the vegetables, while a touch of oregano keeps the familiar Peruvian profile. Affordable, warm and especially kid-friendly.
Peel the macre squash and carrot and cut them into medium cubes. Chop the white onion and garlic. Perfect knife work is unnecessary, but similar sizes help the squash soften evenly.
Melt the unsalted butter in a large pot and cook the white onion for 5 minutes, until soft and slightly sweet. Add the garlic and cook for
Turn what you find into an experience you can actually bring to your kitchen.
Add the macre squash, carrot, water, oregano, bay leaf, salt, and pepper. Bring to a boil, partially cover, and simmer over medium-low heat for 20 minutes, until the squash and carrot are very tender when pierced.
Remove the bay leaf and blend the soup until completely smooth and creamy. If using a countertop blender, work in batches and leave an outlet for steam; never fill the jar to the top with hot liquid.
Return the soup to the pot, stir in the whole evaporated milk, and heat over low for 2 to 3 minutes without letting it boil vigorously. Serve hot once the soup is silky and lightly coats the spoon. And that's it—squash, milk and a spoon: dinner solved without calling a cabinet meeting. 🎃🥣
