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Colombian Ahuyama Soup
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a velvety ahuyama squash soup spiced with curry, red pepper flakes, peanut butter, and Worcestershire sauce. Swap in pumpkin or hubbard squash if needed.
Ingredients:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 0.5 teaspoon curry powder
  • 0.25 teaspoon red pepper flakes
  • 4.5 quarts chicken broth
  • 2.5 pounds butternut squash, peeled and cubed
  • 0.25 teaspoon ground nutmeg
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon creamy peanut butter
  • 0.5 cup light cream
  • 0.25 cup chopped fresh parsley
Instructions:
  • In a large pot over medium heat, melt the butter until bubbly. Add in the onion, garlic, curry powder, and red pepper flakes. Sauté until the onion is translucent, about 5 to 8 minutes.
  • Combine chicken stock and squash with the onion mixture, simmer until squash is tender. Stir in nutmeg, Worcestershire sauce, and peanut butter. Blend mixture in batches until smooth, adding cream slowly. Reheat if needed, but avoid boiling. Serve garnished with parsley.

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