COLOMBIAN AHUYAMA SOUP

Colombian Ahuyama Soup image

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.

Provided by Marian

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 10

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
½ teaspoon curry powder
¼ teaspoon red pepper flakes
4 ½ quarts chicken broth
2 ½ pounds butternut squash, peeled and cubed
¼ teaspoon ground nutmeg
1 teaspoon Worcestershire sauce
1 tablespoon creamy peanut butter
½ cup light cream
¼ cup chopped fresh parsley

Steps:

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.

Nutrition Facts : Calories 88.2 calories, Carbohydrate 15.2 g, Cholesterol 6.1 mg, Fat 3.3 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 35.4 mg, Sugar 3.2 g