Crema de Zapallo

Roast the squash, onion, and garlic with a drizzle of oil, until the squash is golden (if necessary, remove the garlic and onion before the squash, if they have already browned).

Blend the squash, onion, and garlic with 100 ml of water.

Transfer to a pot and add another 100 ml of water.

Bring to a boil and season with salt and pepper.

Turn off the heat and add 200 ml of evaporated milk.

Serve topped with croutons and grated parmesan cheese.