Colombian Ahuyama Soup Recipe
Add a photo
1 of 1 Photo

Colombian Ahuyama Soup

By: Marian  
"This is a creamy butternut squash ('ahuyama' is the South American name) soup that is easy to make and even children will eat. You can substitute pumpkin or hubbard squash if you like, and vegetable broth for the chicken broth."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 60 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 10 servings
 

Ingredients

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon red pepper flakes
  • 4 1/2 quarts chicken broth
  • 2 1/2 pounds butternut squash, peeled and cubed
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon creamy peanut butter
  • 1/2 cup light cream
  • 1/4 cup chopped fresh parsley

Directions

  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.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 138 | Total Fat: 6.3g | Cholesterol: 24mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2007 by Luv2travel 
I split the recipe in half and that might lead to why I wasn't so impressed. I personally... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2008 by sueb 
I cut the amount of broth in half, but the soup still tastes very much like just plain broth.... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?