“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.” - by Marian
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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
Amount Per Serving (10 total)
- Calories
- 107 cal
- 5%
- Fat
- 5.3 g
- 8%
- Carbs
- 15.3 g
- 5%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I split the recipe in half and that might lead to why I wasn't so impressed. I personally prefer my soups thicker and this was very broth like so I had to add some flour and extra cream to thicken or ..." See morejust used less broth. I also had to double the amount of spices and added some of my ownlike ginger. Good flavor other than that. I like the idea of adding peanut butter to butternut squash."
Cathy
"I loved this recipe, and so did my mom! I made some changes, though: instead of red pepper flakes, I put in a minced red chili and used Caribbean curry instead of the regular kind. I used milk instead..." See more of cream. And I forgot the parsely. I also used about half the broth. It turned out really thick and creamy. I will make it again!"
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