Colombian Ahuyama Soup

Name: Colombian Ahuyama Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 kgs butternut squash, peeled and cubed; 4 liters chicken broth; 1 Tbsp creamy peanut butter; 1 teaspoons curry powder; 59 milliliters chopped fresh parsley; 2 cloves garlic, minced; 0 teaspoons ground nutmeg; 118 milliliters light cream; 1 onion, chopped; 0 teaspoons red pepper flakes; 1 teaspoon Worcestershire sauce

Colombian Ahuyama Soup requires around 40 minutes from start to finish. This soup has 126 calories, 4g of protein, and 6g of fat per serving. This gluten free recipe serves 10. A mixture of creamy peanut butter, onion, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Autumn.

Instructions

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.

Ingredients you will need

Red Pepper Flakes

Curry Powder

Butter

Garlic

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Worcestershire Sauce

Chicken Stock

Peanut Butter

Nutmeg

Squash

Onion

Soup

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.

Ingredients you will need

Cream