Colombian Ahuyama Soup Food

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 CHICKEN SOUP: AJIACO

Colombian Chicken Soup: Ajiaco image

Creamy chicken Soup, thickened with potatoes and corn, brimming with tender chicken, potatoes and vegetables. naturally gluten-free and dairy free. Adapted from a recipe in Cooking Light Global Kitchen

Provided by Lisa

Categories Soup

Time 55m

Number Of Ingredients 21

Ingredients

12 boneless skinless chicken thighs
1 teaspoon kosher salt
several grinds of fresh ground black pepper
4 tablespoons olive oil, divided
1 cup chopped onion (1 medium onion)
5 cups low salt chicken broth (such as Swanson's), divided
2 cups corn kernels, divided (fresh or frozen & defrosted)
1 1/2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 bay leaves (substitute 2 teaspoons chopped guasca, if you can find it)
2 medium baking potatoes (about 1 pound), peeled and grated or finely diced.
3 medium yukon gold potatoes or other waxy potatoes (about 1 pound) peeled and cut into 1-inch cubes.
2 carrots, peeled and thinly sliced crosswise (about 3/4 cup)
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons salt
1/2 teaspoon Tabasco sauce or other hot pepper sauce
1/4 teaspoon freshly ground black pepper
Garnish
1 cup cubed avocado, spritzed with a little lime juice to keep it from turning brown
1 1/2 tablespoons capers, rinsed

Steps:

Preheat the oven to 425ºF. Spread thighs out in a large baking dish that holds them in a single layer. Sprinkle with 1 1/2 teaspoons salt and a few grinds of black pepper. Drizzle with 2 tablespoons olive oil. Roast in the middle of the oven for 20-25 minutes, until chicken is cooked through. Remove baking dish from oven. Cover with foil and set aside for 10-15 minutes. Shred chicken by hand or by pulling it apart with two forks.
In a blender, puree 1 cup of corn with 1 1/2 cups chicken broth. Set aside.
Heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add onions and cook, stirring occasionally, for 5 minutes until softened. Pour corn puree to the pot, along with the grated or finely diced baking potatoes, the remaining 3 1/2 cups chicken broth, oregano, thyme and bay leaves. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally. Add cubed yukon gold potatoes and sliced carrots to the pot. Cover and simmer for 15 minutes.
Add shredded chicken plus any accumulated juices in the baking dish, the remaining cup of corn, cilantro, lime juice, salt, pepper and Tabasco. Simmer, uncovered, for 5 minutes or until soup is heated through. Remove bay leaves.
Garnish with avocado and capers

Nutrition Facts : Calories 485 calories, Sugar 4.7 g, Sodium 1180.2 mg, Fat 21.5 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 25.4 g, Fiber 5.3 g, Protein 48.3 g, Cholesterol 210.1 mg

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