Colombian Ahuyama Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 4, 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.
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Home Town: Seattle, Washington, USA

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Reviewed: Mar. 16, 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!
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Cooking Level: Intermediate

Home Town: Everett, Ontario, Canada
Living In: Toronto, Ontario, Canada

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Reviewed: 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.
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada
Living In: Grants Pass, Oregon, USA

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Reviewed: 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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