Crema de auyama

Peel the auyama, remove the seeds, and cut the flesh into roughly 2-inch cubes. Peel and roughly chop the red onion.

Place the auyama cubes and chopped red onion in a large pot and add the water. Bring to a boil over medium-high heat.

Reduce the heat to medium, cover the pot, and simmer until the auyama is completely fork-tender and soft throughout.

Remove the pot from the heat and allow the mixture to cool slightly. Carefully transfer the auyama, onion, and cooking liquid to a blender, or use an immersion blender directly in the pot, and purée until completely smooth.

Return the purée to the pot over low heat and stir in the butter until fully melted and incorporated.

Pour in the evaporated milk gradually, stirring constantly, until the soup reaches a velvety, creamy consistency. Do not allow the soup to boil at this stage.

Season with salt to taste, stirring well to distribute evenly. Adjust the consistency with a small amount of water if the soup appears too thick.

Ladle the hot soup into bowls and serve immediately, optionally garnished with a drizzle of cream or a pat of butter.