Colombian Ahuyama Soup Recipe

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Ingredients:

Serving

2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
1/2 tsp curry powder
1/4 tsp red pepper flakes
4 1/2 quarts chicken broth
2 1/2 lb butternut squash, peeled and cubed
1/4 tsp ground nutmeg
1 tsp worcestershire sauce
1 tbsp creamy peanut butter
1/2 cup light cream
1/4 cup chopped fresh parsley

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	117.76 Kcal (493 kJ)
Calories from fat	33.33 Kcal
		% Daily Value*
Total Fat	3.7g	6%
Cholesterol	6.11mg	2%
Sodium	1572.9mg	66%
Potassium	805.25mg	17%
Total Carbs	16.44g	5%
Sugars	3.94g	16%
Dietary Fiber	2.69g	11%
Protein	1.88g	4%
Vitamin C	56.6mg	94%
Vitamin A	1.2mg	39%
Iron	1.4mg	8%
Calcium	88.2mg	9%

Amount Per 100 g
Calories	20.78 Kcal (87 kJ)
Calories from fat	5.88 Kcal
		% Daily Value*
Total Fat	0.65g	6%
Cholesterol	1.08mg	2%
Sodium	277.51mg	66%
Potassium	142.07mg	17%
Total Carbs	2.9g	5%
Sugars	0.7g	16%
Dietary Fiber	0.47g	11%
Protein	0.33g	4%
Vitamin C	10mg	94%
Vitamin A	0.2mg	39%
Iron	0.3mg	8%
Calcium	15.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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