Concoct A New Menu Colombian Ahuyama Soup

Concoct A New Menu Colombian Ahuyama Soup :: You Have To Try

June 21, 2020

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Colombian Ahuyama Soup

"This is a creamy butternut squash ('ahuyama' is the South American name) soup that is straightforward to make or even kids will eat. You can replacement pumpkin or hubbard squash if you want, and vegetable broth for the chook broth."

Ingredients :

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
half of teaspoon curry powder
1/four teaspoon purple pepper flakes
four half quarts chook broth
2 half pounds butternut squash, peeled and cubed
1/four teaspoon floor nutmeg
1 teaspoon Worcestershire sauce
1 tablespoon creamy peanut butter
half cup mild cream
1/4 cup chopped fresh parsley

Instructions :

Prep : 20M	Cook : 10M	Ready in : 40M

Melt the butter in a large pot over medium warmth. Stir in the onion, garlic, curry powder, and purple pepper flakes. Cook until the onion has turned translucent, five to 8 minutes.
Stir the bird inventory and squash into the onion combination. Simmer the soup over medium warmness until the squash is gentle while pierced with a fork, approximately 20 mins. Turn off the warmth, and stir inside the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or meals processor; combo until clean, slowly pouring inside the cream. Reheat soup if vital, but do not boil. Serve garnished with parsley.

Notes :

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