Colombian Ahuyama Soup Recipes

COLOMBIAN AHUYAMA SOUP

Colombian Ahuyama Soup image

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.

Provided by Marian

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 10

Number Of Ingredients 12

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

Steps:

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 88.2 calories, Carbohydrate 15.2 g, Cholesterol 6.1 mg, Fat 3.3 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 35.4 mg, Sugar 3.2 g

COLOMBIAN BREAKFAST SOUP (CHANGUA) RECIPE BY TASTY

Colombian Breakfast Soup (Changua) Recipe by Tasty image

Here's what you need: fresh cilantro, green onions, cherry tomatoes, water, milk, eggs, sourdough bread

Provided by Tasty

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 handful fresh cilantro, for garnish
4 green onions, chopped
5 cherry tomatoes, chopped
2 cups water
2 cups milk
4 eggs
sourdough bread, or other bread, for serving

Steps:

Finely chop the cilantro. Slice the green onions. Chop the cherry tomatoes.
Add the water and milk to a medium pot and bring to a boil over medium heat.
Once boiling, crack the eggs into the pot. Without stirring, add the green onions and tomatoes. Let eggs cook for about 5 minutes, or until the egg yolks are just barely firm.
Scoop an egg into each bowl and ladle in more broth. Garnish with cilantro and serve with bread for dipping.
Enjoy!

Nutrition Facts : Calories 158 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, Sugar 7 grams

COLOMBIAN AHUYAMA SOUP

Colombian Ahuyama Soup image

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.

Provided by Marian

Categories Vegetable Soup

Time 40m

Yield 10

Number Of Ingredients 12

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

Steps:

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 88.2 calories, Carbohydrate 15.2 g, Cholesterol 6.1 mg, Fat 3.3 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 35.4 mg, Sugar 3.2 g

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