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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."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric 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

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.