Argentinian Sweet Potato and Squash Soup (Sopa de Zapallo)

About This Recipe

Sopa de zapallo, a smooth squash soup, is a common cool-weather dish across Argentine home kitchens, usually made with local calabaza squash and finished simply so the natural sweetness of the vegetable comes through. This version uses sweet potato alongside the squash for extra body and a slightly deeper flavor once roasted. Roasting the sweet potato and squash before blending, rather than boiling them, is what gives this soup real depth — caramelization on the vegetables' surface adds a savory backbone that a straight simmer doesn't achieve. Oregano and a touch of garlic, echoing the herb profile found throughout Argentine cooking, round out the seasoning without overwhelming the vegetable's sweetness. Blended completely smooth and finished with a swirl of yogurt and a drizzle of good olive oil, this makes a comforting starter or light meal, especially with crusty bread alongside.

Ingredients

Serves 4

• 500 gsweet potatoes(peeled, cubed)
• 500 gbutternut squash(peeled, cubed)
• 3 tbspolive oil(divided)
• 1onion(diced)
• 3 clovesgarlic(minced)
• 1 tspdried oregano
• 4 cupsvegetable stock
• 1 tspfine sea salt
• 0.5 cupplain yogurt(for serving)
• 0.33 cupparsley(chopped)

Instructions

1. 1

   Roast the vegetables

   Toss sweet potato and squash cubes with 2 tablespoons oil and a pinch of salt. Roast at 220C (425F) for 30 minutes, turning once, until caramelized and tender.

2. 2

   Soften the onion

   While the vegetables roast, heat remaining oil in a large pot over medium heat. Add onion and cook 6 minutes until soft, then add garlic and oregano for 30 seconds.

3. 3

   Combine and simmer

   Add the roasted vegetables and stock to the pot. Bring to a simmer and cook 10 minutes to let the flavors combine.

4. 4

   Blend until smooth

   Blend the soup with an immersion blender, or in batches in a regular blender, until completely smooth.

   If using a regular blender, work in small batches and vent the lid slightly — hot liquid can force the lid off otherwise.

5. 5

   Finish and serve

   Season with salt to taste. Ladle into bowls, swirl in a spoonful of yogurt, and top with parsley.

Variations

• •

  Spiced version: add a pinch of ground cumin or smoked paprika with the oregano for extra warmth.

• •

  Vegan: swap the yogurt garnish for a drizzle of coconut cream or simply extra olive oil.

• •

  Add protein: top with crumbled crispy bacon or chorizo for a heartier finish.

Storage

Refrigerate in a sealed container up to 5 days, or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of stock if it's thickened too much, and add the yogurt garnish fresh each time.

Frequently Asked Questions