This creamy squash and carrot soup is one of the first recipes I created when I was in college. Since, it has become one of my favorites.

Creamy squash and carrot soup in a large white bowl.

My mom always has cans of evaporated milk in her pantry. She used it in her weekly cooking, for café con leche, chocolate, rice pudding, or soups!

She made the most creamy, delicious soups, and today I'm sharing a recipe that I actually created in my college years for those fall afternoons, but was inspired by her.

It is ridiculously easy to make, really! You are not going to believe it.

Creamy Squash and Carrot Soup

Serves 4 small bowls

3 large carrots
2 medium zucchini or Mexican squash
1 can of evaporated milk
1 tablespoon chicken bouillon
1 tablespoon unsalted butter

Peel and cut carrots into chunks. Put them in a pot and cover with water.

Cook them until soft. Depending on the size of the carrots and your stove, it takes approx 10 minutes.

Wash, cut the squash ends, and chop them into big chunks. Add to the carrots for the last 5 minutes of cooking. Turn off the heat and let them cool down a little bit.

Pour the contents of the evaporated milk into a blender. Add chicken bouillon, carrots, squash, and one cup of the cooking water. Blend until smooth.

Place a tablespoon of butter in a pot over medium heat, when it is melted pour the carrot-squash mix and stir. Lower the temperature and simmer for 2-3 minutes.

That's all.

Enjoy!

Creamy Squash and Carrot Soup

Servings: 4

Ingredients

3 large carrots
2 medium zucchini or Mexican squash
1 can of evaporated milk
1 tablespoon chicken bouillon
1 tablespoon unsalted butter

Instructions

Peel and cut carrots into chunks. Put them in a pot and cover with water.
Cook them until soft. Depending on the size of the carrots and your stove, it takes approx 10 minutes.
Wash, cut the squash ends, and chop them into big chunks. Add to the carrots for the last 5 minutes of cooking. Turn off the heat and let them cool down a little bit.
Pour the contents of the evaporated milk into a blender. Add chicken bouillon, carrots, squash, and one cup of the cooking water. Blend until smooth.
Place a tablespoon of butter in a pot over medium heat, when it is melted pour the carrot-squash mix and stir. Lower the temperature and simmer for 2-3 minutes.

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Silvia Martinez

Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.

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