Crema de ayote sazón (Costa Rican Seasoned Squash Cream Soup)

Quick details

• Prep: 15 min
• Cook: 25–30 min
• Total: 40–45 min
• Yield: About 40 medium portions

---

Ingredients

• 12 cups cooked ayote sazón (seasoned squash), mashed into a purée
• 4 apples, grated
• 4 cups onion, grated
• 18 cups water
• 1 1/2 cups mashed potato
• 1 tsp curry powder
• 3 small cartons heavy cream
• Salt, to taste
• Chives, for garnish

---

Instructions

1) Build the base flavors

1. Sauté the grated onion in butter over medium heat until translucent.
2. Add the grated apple and cook for 2 to 3 minutes.

2) Blend

1. Blend the squash purée, water, mashed potato, curry powder, and the sautéed onion + apple mixture until smooth.

3) Warm and finish

1. Return the soup to the pot and warm gently.
2. Stir in the heavy cream.
3. Season with salt to taste.

4) Serve

1. Serve hot and garnish with chives.

---

Notes and substitutions

• Cream option: for a lighter version, replace part of the heavy cream with milk, and add it at the end so it does not boil.
• Texture: if the soup is too thick, add a little hot water until it reaches the desired consistency.
• Seasoning: curry powder varies by brand, so start with 1 tsp and adjust after blending.
• Prework: boil the seasoned squash, dice and then blend