Colombian Ahuyama Soup recipe
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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
Nutrition Info
- 88.2 caloriescarbohydrate: 15.2 gcholesterol: 6.1 mgfat: 3.3 gfiber: 2.7 gprotein: 1.8 gsaturatedFat: 1.7 gservingSize: -sodium: 35.4 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Colombian Ahuyama Soup
Directions
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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.