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 big carrots
- 2 medium zuchini or mexican squash
- 1 can of evaporated milk
- 1 T chicken bouillon
- 1 T Butter
Peel and cut carrots in chunks, put them in a pot and cover with water. Cook them until soft, depending of the size of the carrots and your stove, it takes approx 10 minutes. Wash, cut the squash ends and cut in chunks. Add to the carrots for the last 5 minutes of cooking. Turn off the heat and let them cool down a little bit.
Open evaporated milk and pour into a blender, add chicken bouillon, carrots, squash and one cup of the cooking water. Put a tablespoon of butter in a pot over medium heat, when it is melted pour the carrot-squash mix and stir until warm up.