2 1/4 lbs. auyama
1 medium onion, chopped
1 large clove garlic, minced

about 2 tablespoons olive oil
cilantro to taste
salt and pepper to taste
Around 1/2 teaspoon organic chicken or vegetarian bouillon.


Peel the auyama and cut in around 1 inch chunks. In a large soup pot heat the oil. Add the onions and cook in medium heat until transparent. Add the garlic and auyama. Cook in low heat, stirring occasionally, until the auyama is almost tender. Add 6 cups of water. Simmer in low heat until the auyama is very tender. Add cilantro. With a hand blender liquefy. Add bouillon, salt and pepper to taste. 

NOTE: You can use Mexican calabaza, pumping or butternut squash.