Recipe 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."
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red pepper flakes
4 1/2 quarts
2 1/2 pounds
butternut squash, peeled and cubed
creamy peanut butter
chopped fresh parsley
I split the recipe in half and that might lead to why I wasn't so impressed. I personally prefer my soups thicker and this was very broth like so I had to add some flour and extra cream to thicken or just used less broth. I also had to double the amount of spices and added some of my ownlike ginger. Good flavor other than that. I like the idea of adding peanut butter to butternut squash.
I loved this recipe, and so did my mom! I made some changes, though: instead of red pepper flakes, I put in a minced red chili and used Caribbean curry instead of the regular kind. I used milk instead of cream. And I forgot the parsely. I also used about half the broth. It turned out really thick and creamy. I will make it again!
I cut the amount of broth in half, but the soup still tastes very much like just plain broth. I like the way the flavors combine into a hot savory soup. Because I now know that I prefer chunky soups, when I reheat this, I'll add chicken and more vegetables.
I had canned a bunch of squash, and was looking for a simple recipe to make a tasty soup. I like this one. I left the cream out though. I did find that this needs salt, so I added 1 tbsp of bullion.
I used 1/4 c peanut butter, 3 cups broth, and 1 cup milk and it came out perfect. I didn't want it thin like other reviewers said. I also cut out the butter to get rid of the sodium.
* Percent Daily Values are based on a 2,000 calorie diet.
Colombian Ahuyama Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 107
** Calories from Fat: 47
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