Colombian Ahuyama Soup

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.

Step: 1

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.

Step: 2

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.

Per Serving: 88 calories; protein 1.8g; carbohydrates 15.2g; fat 3.3g; cholesterol 6.1mg; sodium 35.4mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.