Crema de Calabacitas (Mexican Zucchini Soup)

 

Ingredients

• 1.5 lbs. calabacita chopped
• ½ cup white onion heaping
• 2 garlic cloves
• 2 Tablespoons  butter
• 1 Tablespoons olive oil or oil of choice
• ½ teaspoon salt adjust to taste
• ¼ teaspoon ground black pepper
• 1 cups vegetable broth or up to 1.5 cups
• ½ – ¾ cups crema or cream

Instructions

 

• Heat a medium pot over medium low heat. Once warm add the butter and oil, use a wooden spoon to swirl the butter around to help melt it.
• Next add the chopped white onion and minced garlic and sauté until softened.
• Add the chopped zucchini and the salt and ground black pepper. Mix and cook for about 5 minutes or just until it begins to soften a little bit.
• Pour in the vegetable broth and simmer for 10 minutes or just until the zucchini is completely softened.
• Carefully pour the soup into a blender cup and blend until smooth. Little by little begin adding milk until you have a creamy, thick and smooth consistency to your liking. (You can also use an immersion blender.)
• Pour back into your pot and simmer under low heat until ready to serve or serve immediately.
• Servw ith cojita cheese, broken tostada shells and green onions.