Sopa De Auyama Dominican Butternut Squash Soup Made To Order Chef Zee Cooks Recipes

SOPA DE AUYAMA | DOMINICAN BUTTERNUT SQUASH SOUP | MADE TO ORDER | CHEF ZEE COOKS

Steps:

• Peel and dice auyama. Careful not to hurt yourself! Pumpkin/Squash can be super stubborn.
• Rough chop onions, pepper, and garlic. Set aside.
• In a large pot over medium heat, add oil
• Add auyama, onions, peppers, and garlic. Saute for 5 minutes making sure to stir every few minutes. You want the onions, peppers, and garlic to release their wonderful aromas
• After 5 or so minutes, add water, vegetable stock, recao (cilantro or culantro or both if you have), fresh thyme, adobo, and sopita. Make sure that you add enough water so that it covers the auyama and other ingredients completely.
• Cook veggies for 20 minutes. Feel free to add more water soup looks like it's getting low.
• After 20 minutes, test auyamas to make sure that they are nice and soft
• Once the auyamas are done cooking, remove thyme sprigs and turn off stove.
• Blend soup using a hand immersion blender or regular blender. Add more water if soup is too thick and adjust seasoning if needed

COLOMBIAN AHUYAMA SOUP

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.