Colombian-Style Ahuyama (Butternut) Soup

1. 1

   Melt the butter in a large pot over medium heat. Add the onion, garlic, curry powder, and red pepper flakes, and stir. Cook until the onion becomes translucent, 5 to 8 minutes.

2. 2

   Stir the chicken stock and squash into the onion mixture. Simmer over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, then stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor and blend until smooth, slowly pouring in the cream. Reheat the soup if needed, but do not let it boil. Serve with parsley on top.

• Calories 151.2 kcal Moderate
• Protein 3.82 g Low Source
• Carbs 21.53 g Moderate
• Total Fat 5.73 g Moderate
• Saturated Fat 2.98 g Moderate
• Trans Fat 0.06 g High
• Cholesterol 13.3 mg Low Source
• Sodium 1607.58 mg High
• Fiber 2.74 g Low Source
• Sugar 4.95 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 175.47 mg Moderate
• Iron 1.37 mg Low Source
• Potassium 541.69 mg Moderate
• Vitamin A 625.13 mcg_rae Good Source
• Vitamin C 36.56 mg Good Source
• Vitamin D 0.12 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Milk 🥛
• Garlic 🧄
• Onions 🧅