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Colombian Ahuyama Soup

Rated as 3.83 out of 5 Stars

"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."
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40 m servings 88
Original recipe yields 10 servings


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  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.
  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.

Nutrition Facts

Per Serving: 88 calories; 3.3 15.2 1.8 6 35 Full nutrition

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Read all reviews 5
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I split the recipe in half and that might lead to why I wasn't so impressed. I personally prefer my soups thicker and this was very broth like so I had to add some flour and extra cream to thick...

I loved this recipe, and so did my mom! I made some changes, though: instead of red pepper flakes, I put in a minced red chili and used Caribbean curry instead of the regular kind. I used milk i...

I cut the amount of broth in half, but the soup still tastes very much like just plain broth. I like the way the flavors combine into a hot savory soup. Because I now know that I prefer chunky ...

I had canned a bunch of squash, and was looking for a simple recipe to make a tasty soup. I like this one. I left the cream out though. I did find that this needs salt, so I added 1 tbsp of bull...

I used 1/4 c peanut butter, 3 cups broth, and 1 cup milk and it came out perfect. I didn't want it thin like other reviewers said. I also cut out the butter to get rid of the sodium.