It is said that this soup was created by Adelfa Silva, a transplanted Oaxacan who for two long decades has cooked for Mexicans and international celebrities in Acapulco. This recipe combines squash with oatmeat in order to attain a stronger, thicker soup.

Zucchini Soup with Oatmeal (Sopa de Calabacita con Avena) - Easy Mexican Recipe For Mexican Starter Dish Course

• 625g small zucchini (chopped)
• 1/2 cup quick-cooking oatmeal
• 6 cups low-fat milk
• 1 tbsp onion (minced)
• 2 tbsp butter
• salt and pepper to taste

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• Melt butter in a large saucepan
• Add onion and saute for 2 mins or till transparent
• Add zucchini and saute for another 4 mins
• Add oatmeal and cook, sitrring for 2 mins
• Add milk a little at a time, stirring constantly
• Add salt and pepper to taste
• Cook, covered over low heat for 15 mins or till zucchini are tender

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