A creamy Argentinian-style squash and sweet potato soup, finished with olive oil, oregano and a swirl of yogurt.
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 β 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.
Serves 4
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.
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.
Add the roasted vegetables and stock to the pot. Bring to a simmer and cook 10 minutes to let the flavors combine.
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 β hot liquid can force the lid off otherwise.
Season with salt to taste. Ladle into bowls, swirl in a spoonful of yogurt, and top with parsley.
Roast the vegetables until genuinely caramelized at the edges β this step is what gives the soup its depth, so don't rush it.
Blend thoroughly for a silky texture; an underblended soup can feel grainy.
Thin with extra stock if the soup feels too thick after blending, adjusting salt to compensate.
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.
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.
Sopa de zapallo (pumpkin or squash soup) is a common cool-weather dish in Argentine homes, especially in regions where squash is a staple crop, often served as a simple, warming starter before a larger meal.
Yes, either works fine on its own β using both just adds a bit more complexity and a slightly less sweet overall flavor.
It likely needs more salt or a longer roast on the vegetables β under-caramelized vegetables are the most common reason this soup tastes flat.
Yes, it keeps well in the fridge for up to 5 days and also freezes nicely β just add the yogurt garnish fresh when serving.
Per serving (380g / 13.4 oz) Β· 4 servings total
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