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Spicy Yellow Squash Soup - Sopa de Zapallo


Spicy Yellow Squash Soup - Sopa de Zapallo

Spicy Yellow Squash Soup - Sopa de Zapallo

Marian Blazes
This creamy soup made with yellow crookneck squash has a beautiful rich golden color and a slightly kick from a touch of aji amarillo chile pepper. It's easy to make and works as a first course or main dish. You can prepare this low fat soup with chicken broth or vegetable broth.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings.


  • 5-6 yellow crookneck squash
  • 1 orange or yellow bell pepper, chopped
  • 1 medium onion, chopped
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1 packet Goya seasoning
  • 1 teaspoon cumin
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon aji amarillo paste, or 1 tablespoons finely minced fresh chile pepper
  • 2-3 cups chicken or vegetable broth
  • 1/2 cup sour cream (optional)
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish
  • Croutons for garnish


  1. Slice the squash crosswise into 1/34 inch thick slices.

  2. Melt the butter with the olive oil over medium heat in a large saucepan or soup pot. Add the onion, squash, bell pepper, Goya seasoning, and cumin, and sauté until soft and golden, about 8 minutes.

  3. . Add 2 cups of chicken broth and the cilantro and simmer vegetables until completely tender, about 25 minutes. Remove from heat and let cool slightly.

  4. Process soup in a blender until smooth, then return to stove over low heat. Whisk in sour cream, and season soup to taste with salt and pepper.

  5. Serve soup warm, garnished with a dollop of sour cream, fresh cilantro, and croutons.

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