This creamy butternut squash soup—known as “ahuyama” in South America—is simple to make and kid-friendly. In place of the chicken broth, you can use pumpkin or hubbard squash, and vegetarian broth.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon curry powder
- ¼ teaspoon red pepper flakes
- 4 ½ quarts chicken broth
- 2 ½ pounds butternut squash, peeled and cubed
- ¼ teaspoon ground nutmeg
- 1 teaspoon Worcestershire sauce
- 1 tablespoon creamy peanut butter
- ½ cup light cream
- ¼ cup chopped fresh parsley
Instructions
- 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 Facts
| Calories | 88 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 35 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I had canned a bunch of squash, and was looking for a simple recipe to make a tasty soup. I like this one. I left the cream out though. I did find that this needs salt, so I added 1 tbsp of bullion.
I used 1/4 c peanut butter, 3 cups broth, and 1 cup milk and it came out perfect. I didn’t want it thin like other reviewers said. I also cut out the butter to get rid of the sodium.
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 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!
I cut the amount of broth in half, but the soup still tastes very much like just plain broth. I like the way the flavors combine into a hot savory soup. Because I now know that I prefer chunky soups, when I reheat this, I’ll add chicken and more vegetables.
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 just 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.