Colombian Ahuyama Soup Recipe -
Colombian Ahuyama Soup Recipe
  • READY IN 40 mins

Colombian Ahuyama Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
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Reviews More Reviews

Nov 05, 2007

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.

Mar 17, 2011

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!


6 Ratings

Nov 13, 2008

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.

Oct 25, 2014

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.

Jun 17, 2013

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.


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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