Delicious and Creamy Colombian Ahuyama Soup

This Colombian ahuyama soup is a classic dish that showcases the rich and diverse flavors of Colombian cuisine. Made with ahuyama, which is a type of squash similar to butternut squash, this soup is creamy, velvety, and packed with nutrients. The soup is flavored with onions, garlic, and herbs, and is topped with crispy bacon and fresh cilantro for an extra burst of flavor. Perfect for a cozy night in or a hearty lunch, this Colombian ahuyama soup is sure to satisfy your taste buds and leave you craving for more.

Ingredients

• 2 pounds ahuyama (or butternut squash), peeled, seeds removed, and cut into chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 4 strips bacon, cooked crispy and crumbled
• Fresh cilantro, chopped, for garnish

Directions

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened and translucent.
2. Add the ahuyama chunks to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the ahuyama is tender.
4. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
5. Return the pot to the stove and stir in the heavy cream, ground cumin, and dried thyme. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. Serve the soup hot, topped with crispy bacon crumbles and a sprinkle of fresh cilantro. Enjoy!

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