“La Roca’s” Cream of Squash Soup

squash soup
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  • 4 tablespoon unsalted butter: ½ stick
  • ¾ cup minced white onions
  • 2 cups of diced zucchini or grey squash
  • ½ cup diced carrots
  • 5 celery stalks diced
  • ½ cup of diced broccoli
  • 1 tablespoon of chopped parsley
  • 4 cups of prepared chicken or vegetable broth
  • ½ cup heavy cream
  • 3 tablespoon of chopped fresh cilantro or fresh mint
  • Sea salt & freshly ground pepper to taste


Heat butter in a large sauce pan over low heat until foaming. Add onions and cook until softened. Add broth and continue to cook until it starts to simmer. Add the zucchini, carrots, broccoli & parsley to broth and continue cooking on medium to low heat until vegetables are tender. Puree the soup mixture in a blender until smooth. Return the pureed soup mixture to a saucepan and simmer as you stir in the cream. Season with salt & pepper and serve. Garnish bowls with chopped fresh cilantro or fresh mint.

Mama Bon says: Garnish bowls with chopped fresh cilantro or fresh mint to bring out the flavors. Buen Apetito

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