Prepare your salted cod. By soaking for 24 hours in water. Make sure to change the water every 6 hours.
In a large saucepan, boil your butternut squash and zucchini until tender. Once boiled to tender, remove from water. Dump some water (reserving for later use), saving a small amount to boil the shredded cabbage for 2-3 minutes.
Blend your vegetables. Combine zucchini, squash, cabbage, and cooked rice into a food processor. On a low setting, blend into a puree. You can use the reserved water if the puree is too thick. Set aside.
In the same saucepan from earlier, boil 5 cups of milk on a medium boil. Add your prepared cod and leave to boil for 10-12 minutes.
While the cod is boiling, blend your roasted peanuts with 1 cup of milk in the food processor. Set aside.
In a large stock pot, begin to assemble your soup. On medium-high heat, add butter, onions, garlic, oregano, cumin, achiote, and pepper. Sautee until aromatic and onions are translucent, about 3 minutes.
Add the vegetable puree from earlier. Mix well.
Add 2 cups of milk and stir.
Add your beans. Add fava beans, green peas cannellini beans, lima beans, and corn to your stock pot. Stir well and bring to a simmer. Let simmer for 12-15 minutes, stirring every few minutes.
Add the boiled milk and cod mixture into your stockpot. Mix well.
Add your peanut and milk puree and let everything simmer for 10 minutes. You can taste test during this time to see if any seasonings should be adjusted.
About 5 minutes into this final simmer, add lupini beans, heavy cream, cream cheese, and queso fresco. Stir well to help the cheeses melt into the soup.
Mix in your chopped cilantro and let simmer for a few more minutes.
Serve with sliced avocado, hard-boiled eggs, fried plantains, and/or hot sauce. Enjoy!