Colombian Ahuyama Soup

A creamy squash soup made with ahuyama squash, the South American version of butternut squash, is seasoned with a lively blend of curry powder, red pepper flakes, peanut butter, and Worcestershire sauce. Substitute pumpkin or hubbard squash if butternut squash is not available.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 88 Calories

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 tablespoon creamy peanut butter
• 0.25 cup chopped fresh parsley
• 0.5 teaspoon curry powder
• 0.25 teaspoon red pepper flakes
• 0.25 teaspoon ground nutmeg
• 0.5 cup light cream
• 4.5 quarts chicken broth
• 2.5 pounds butternut squash, peeled and cubed

Recipe Instructions

Step 1

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.

Step 2

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.