Soups

Crema De Calabacín

Name: Crema De Calabacín
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 lbs (900g) calabacín, cut into 1-inch (2.5 cm) pieces; 1 large onion, chopped; 3 cloves garlic, minced; 2 cups (475ml) chicken broth; 1 cup (240ml) heavy cream; 1 tsp (5g) ground cumin; 1 tsp (5g) dried oregano; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) chopped fresh cilantro; 2 tbsp (30g) lime juice; 2 tbsp (30g) unsalted butter

By Silas Underhill · June 19, 2026 · Soups

Prep20 min

Cook40 min

Total60 min

Serves4

I still remember the first time I had Crema De Calabacín at my abuela's house in Guadalajara. The creamy texture, the deep flavor of the roasted calabacín, and the warmth of the dish all combined to create a truly unforgettable experience. As I grew older, I became determined to learn how to make this delicious soup for myself and share it with my loved ones.

Crema De Calabacín is a traditional Mexican soup that originated in the central and southern regions of the country. It's a staple dish in many Mexican households, especially during the cooler months of the year. The soup is made with roasted calabacín, onions, garlic, and a blend of spices, which are then blended with heavy cream and chicken broth to create a rich and creamy texture.

One of the things I love most about Crema De Calabacín is its versatility. It can be served as a main course, a side dish, or even as a starter. It's also a great way to use up any leftover calabacín you may have on hand. And, as an added bonus, the soup freezes beautifully, making it a great option for meal prep or future meals.

In this recipe, I'll show you how to make a delicious and authentic Crema De Calabacín, just like my abuela used to make. With its rich and creamy texture, and its deep and comforting flavor, I'm sure you'll love this soup just as much as I do.

So, let's get started and learn how to make this amazing Crema De Calabacín. With a few simple ingredients and some basic cooking techniques, you'll be enjoying a warm and comforting bowl of this delicious soup in no time.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a comforting and flavorful soup that's perfect for a chilly evening
You can customize the recipe to your taste by adding your favorite spices and seasonings
It's a great way to use up any leftover calabacín you may have on hand
The soup freezes beautifully, making it a great option for meal prep or future meals
It's a versatile dish that can be served as a main course, side dish, or starter

Why This Recipe Works

The key to making a great Crema De Calabacín is to roast the calabacín, onions, and garlic until they're tender and lightly caramelized. This brings out the natural sweetness of the vegetables and adds a deep, rich flavor to the soup.

Another important factor is the type of broth used. Chicken broth is traditional, but you can also use vegetable broth or a combination of the two. The broth should be rich and flavorful, with a good balance of salt and acidity.

The heavy cream is also essential, as it adds a luxurious and creamy texture to the soup. However, you can adjust the amount of cream to your taste, depending on how rich and creamy you like your soup.

Finally, the spices and seasonings used in the soup are crucial. A blend of cumin, oregano, and cilantro adds a traditional Mexican flavor, while a squeeze of fresh lime juice adds a bright and tangy note.

Ingredients You’ll Need

To make this delicious Crema De Calabacín, you'll need a few simple ingredients. The most important ingredient is the calabacín, which should be roasted until tender and lightly caramelized. You'll also need some onions, garlic, chicken broth, heavy cream, and a blend of spices and seasonings.

When shopping for calabacín, look for firm and heavy squash with a sweet and slightly nutty flavor. You can also use other types of summer squash, such as zucchini or yellow crookneck, if you prefer.

2 lbs (900g) calabacín, cut into 1-inch (2.5 cm) piecesCalabacín is a type of summer squash that's commonly used in Mexican cuisine. It has a sweet and slightly nutty flavor, and a firm and tender texture. You can also use other types of summer squash, such as zucchini or yellow crookneck, if you prefer.
1 large onion, choppedOnions add a sweet and savory flavor to the soup, and help to balance out the bitterness of the calabacín. You can use any type of onion you like, but yellow or white onions work best.
3 cloves garlic, mincedGarlic is a fundamental ingredient in Mexican cuisine, and adds a deep and rich flavor to the soup. You can use more or less garlic depending on your personal taste.
2 cups (475ml) chicken brothChicken broth is traditional in Crema De Calabacín, but you can also use vegetable broth or a combination of the two. The broth should be rich and flavorful, with a good balance of salt and acidity.
1 cup (240ml) heavy creamHeavy cream adds a luxurious and creamy texture to the soup. You can adjust the amount of cream to your taste, depending on how rich and creamy you like your soup.
1 tsp (5g) ground cuminCumin is a fundamental spice in Mexican cuisine, and adds a warm and earthy flavor to the soup. You can use more or less cumin depending on your personal taste.
1 tsp (5g) dried oreganoOregano is a classic herb in Mexican cuisine, and adds a pungent and earthy flavor to the soup. You can use fresh or dried oregano, depending on what's available.
1/2 tsp (2g) saltSalt is essential for bringing out the flavors of the other ingredients, and helps to balance out the sweetness of the calabacín. You can use more or less salt depending on your personal taste.
1/4 tsp (1g) black pepperBlack pepper adds a sharp and peppery flavor to the soup, and helps to balance out the richness of the cream. You can use more or less pepper depending on your personal taste.
2 tbsp (30g) chopped fresh cilantroCilantro is a classic herb in Mexican cuisine, and adds a fresh and citrusy flavor to the soup. You can use more or less cilantro depending on your personal taste.
2 tbsp (30g) lime juiceLime juice adds a bright and tangy flavor to the soup, and helps to balance out the richness of the cream. You can use more or less lime juice depending on your personal taste.
2 tbsp (30g) unsalted butterButter adds a rich and creamy texture to the soup, and helps to balance out the flavors of the other ingredients. You can use more or less butter depending on your personal taste.

Equipment You’ll Need

Large heavy pot or Dutch ovenRoasting panBlender or food processorStrainer or fine-mesh sieveInstant-read thermometerWhisk or spoon

How to Make Crema De Calabacín

1
Preheat the oven to 400°F (200°C). Toss the calabacín, onion, and garlic with 1 tablespoon of the butter, and season with salt and pepper. Spread the vegetables out in a single layer on a roasting pan, and roast for 30-40 minutes, or until tender and lightly caramelized.
2
In a large heavy pot or Dutch oven, combine the roasted vegetables, chicken broth, cumin, oregano, and salt. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the soup has reduced slightly and the flavors have melded together.
3
Use an immersion blender or a regular blender to puree the soup until smooth. Alternatively, you can use a food processor to puree the soup in batches.
4
Strain the soup through a fine-mesh sieve into a clean pot, pressing on the solids to extract as much liquid as possible. Discard the solids.
5
Add the heavy cream to the soup and stir to combine. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 5-10 minutes, or until the soup has thickened slightly and the cream has melted.
6
Stir in the chopped cilantro, lime juice, and remaining 1 tablespoon of butter. Season the soup with salt and pepper to taste.
7
Use an instant-read thermometer to check the temperature of the soup. It should be at least 165°F (74°C) for food safety.
8
Let the soup rest for 10-15 minutes before serving. This will allow the flavors to meld together and the soup to cool slightly.
9
Serve the soup hot, garnished with additional cilantro and lime wedges if desired.
10
To freeze the soup, let it cool completely, then transfer it to an airtight container or freezer bag. Label the container or bag with the date and contents, and store it in the freezer for up to 3 months.
11
To reheat the soup, thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through.

Expert Tips

Use fresh and high-quality ingredients to get the best flavor out of your soup.
Don't over-roast the vegetables, as this can make the soup bitter.
Use a high-quality chicken broth to get a rich and flavorful soup.
Don't over-puree the soup, as this can make it too thin and watery.
Add the heavy cream towards the end of cooking, as this will help to preserve its texture and flavor.
Season the soup with salt and pepper to taste, as this will help to bring out the flavors of the other ingredients.
Let the soup rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the soup to cool slightly.
Experiment with different spices and seasonings to find the flavor combination that you like best.

Common Mistakes to Avoid

Over-roasting the vegetables, which can make the soup bitter.
Using low-quality chicken broth, which can result in a weak and flavorless soup.
Over-pureeing the soup, which can make it too thin and watery.
Not seasoning the soup with salt and pepper to taste, which can result in a bland and unappetizing soup.
Not letting the soup rest for 10-15 minutes before serving, which can result in a soup that's not fully flavored and textured.
Not using fresh and high-quality ingredients, which can result in a soup that's not flavorful and nutritious.

Variations and Substitutions

Add some diced ham or bacon to the soup for a smoky and savory flavor.
Use different types of summer squash, such as zucchini or yellow crookneck, for a unique flavor and texture.
Add some heat to the soup with a diced jalapeño or serrano pepper.
Use coconut milk or cream instead of heavy cream for a dairy-free and vegan version of the soup.
Add some chopped fresh herbs, such as parsley or basil, for a bright and refreshing flavor.
Use chicken or vegetable broth with a low sodium content to reduce the salt content of the soup.
Add some grated cheese, such as queso fresco or Oaxaca cheese, for an extra burst of flavor and texture.

What to Serve With Crema De Calabacín

Crema De Calabacín is a versatile soup that can be served in a variety of ways. You can serve it as a main course, accompanied by some crusty bread or tortillas, or as a side dish to complement your favorite Mexican dishes.

Some other ideas for serving Crema De Calabacín include serving it as a starter, accompanied by some tortilla chips or toasted bread, or using it as a base for other soups or stews. You can also add some diced chicken or beef to the soup for extra protein and flavor.

Serve with crusty bread or tortillasUse as a base for other soups or stewsAdd diced chicken or beef for extra protein and flavorGarnish with chopped fresh herbs, such as cilantro or parsleyServe with a dollop of sour cream or a sprinkle of grated cheese

Make-Ahead, Storage, Freezing and Reheating

Crema De Calabacín can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To freeze the soup, let it cool completely, then transfer it to an airtight container or freezer bag. Label the container or bag with the date and contents, and store it in the freezer.

To reheat the soup, thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through. You can also reheat the soup in the microwave, but be careful not to overheat it, as this can result in a soup that's too hot and watery.

When reheating the soup, you can add some extra ingredients to enhance the flavor and texture. Some ideas include adding some diced onions or garlic, a sprinkle of grated cheese, or a dollop of sour cream. You can also add some chopped fresh herbs, such as cilantro or parsley, for a bright and refreshing flavor.

Frequently Asked Questions

What is Crema De Calabacín?

Crema De Calabacín is a traditional Mexican soup made with roasted calabacín, onions, garlic, and a blend of spices and seasonings. It's a comforting and flavorful soup that's perfect for a chilly evening.

Can I use other types of summer squash instead of calabacín?

Yes, you can use other types of summer squash, such as zucchini or yellow crookneck, as a substitute for calabacín. Just be sure to adjust the cooking time and seasoning accordingly.

How do I store Crema De Calabacín?

Can I make Crema De Calabacín ahead of time?

Yes, you can make Crema De Calabacín ahead of time. Just let the soup cool completely, then refrigerate or freeze it until you're ready to serve. Reheat the soup over low heat, stirring occasionally, until warmed through.

What are some variations of Crema De Calabacín?

Some variations of Crema De Calabacín include adding diced ham or bacon for a smoky and savory flavor, using different types of summer squash for a unique flavor and texture, or adding some heat with a diced jalapeño or serrano pepper.

Can I use coconut milk or cream instead of heavy cream?

Yes, you can use coconut milk or cream instead of heavy cream for a dairy-free and vegan version of the soup. Just be sure to adjust the seasoning and spices accordingly.

How do I reheat Crema De Calabacín?

To reheat Crema De Calabacín, thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through. You can also reheat the soup in the microwave, but be careful not to overheat it, as this can result in a soup that's too hot and watery.

What are some serving ideas for Crema De Calabacín?

Some serving ideas for Crema De Calabacín include serving it as a main course, accompanied by some crusty bread or tortillas, or as a side dish to complement your favorite Mexican dishes. You can also add some diced chicken or beef to the soup for extra protein and flavor.

The Full Recipe

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