How to make Sopa de Zapallo

Why cooks start here

Sopa de zapallo is winter squash simmered with onion and a bay leaf until it is velvet. On cold nights in Mendoza and Buenos Aires it is supper with bread.

On the chilly evenings of Mendoza and Buenos Aires, Sopa de Zapallo brings warmth and comfort to the dinner table. This simple yet hearty dish transforms humble winter squash into a velvety soup, simmered gently with onion and a bay leaf. Traditionally enjoyed as a supper staple, it is often accompanied by slices of toasted bread, perfect for dipping and savoring each spoonful. The soup’s creamy texture and rich, buttery notes are balanced by the subtle aroma of bay leaf, creating a soothing and satisfying experience. A touch of cream adds an indulgent finish, enhancing the natural sweetness of the squash. Serve it hot, with the crunch of toasted bread complementing the smoothness of the soup, for a quintessentially comforting Argentine meal.