Colombian Ahuyama Soup
Description
A creamy squash soup made with ahuyama squash, the South American version of butternut squash, is seasoned with a lively blend of curry powder, red pepper flakes, peanut butter, and Worcestershire sauce. Substitute pumpkin or hubbard squash if butternut squash is not available.
Ingredients
•
2 tablespoons butter
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1 onion, chopped
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2 cloves garlic, minced
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1/2 teaspoon curry powder
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1/4 teaspoon red pepper flakes
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4 1/2 quarts chicken broth
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2 1/2 pounds butternut squash, peeled and cubed
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1/4 teaspoon ground nutmeg
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1 teaspoon Worcestershire sauce
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1 tablespoon creamy peanut butter
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1/2 cup light cream
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1/4 cup chopped fresh parsley
Directions
1
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.
2
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.