Colombian Ahuyama Soup
This is a creamy butternut squash soup (known as 'ahuyama' in South America) that's easy to make and kid-friendly. You can substitute pumpkin or hubbard squash if you prefer, and use vegetable broth instead of chicken broth.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon curry powder
- ¼ teaspoon red pepper flakes
- 4 ½ quarts chicken broth
- 2 ½ pounds butternut squash, peeled and cubed
- ¼ teaspoon ground nutmeg
- 1 teaspoon Worcestershire sauce
- 1 tablespoon creamy peanut butter
- ½ cup light cream
- ¼ cup chopped fresh parsley
Instructions
- Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder, and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes.
- Stir the chicken stock and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. Reheat soup, if necessary, but do not boil. Serve garnished with parsley.
Nutrition
Calories: 88kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 6mgSodium: 35mgPotassium: 445mgFiber: 3gSugar: 3gVitamin C: 27mgCalcium: 63mgIron: 1mg
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