Colombian Ahuyama Soup

Ingredients

• Servings: 10
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon red pepper flakes
• 4 1/2 quarts chicken broth
• 2 1/2 pounds butternut squash, peeled and cubed
• 1/4 teaspoon ground nutmeg
• 1 teaspoon worcestershire sauce
• 1 tablespoon creamy peanut butter
• 1/2 cup light cream
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.