“Colombian Vegan Ajiaco con Pasas de Guayaba y Tropico de Limon”

Allergens

None

Ingredients

• 1. 4 cups cubed butternut squash 2. 2 cups potatoes, cut into bite
• sized pieces 3. 1 cup corn kernels 4. 1/2 cup green peas, frozen 5. 4 cups vegetable broth 6. 1 can full
• fat coconut milk 7. 2 tbsp olive oil 8. 1 large onion, chopped 9. 3 cloves garlic, minced 10. 1 tsp ground cumin 11. 1/2 cup fresh parsley, finely chopped 12. 1 cup cranberries 13. 2 limes

Instructions

1. In a large pot, heat olive oil over medium high heat. Add onions and garlic, sautéing until translucent.
2. Add butternut squash, potatoes, corn, and green peas to the pot, stirring well.
3. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Stir in coconut milk and season with cumin, salt, and pepper. Cook another 10 minutes or until the squash is tender.
5. In a small bowl, combine cranberries and zest of one lime. Set aside.
6. Ladle soup into bowls and garnish with a squeeze of lime juice from the second lime and the prepared cranberry mixture. Serve hot.

Chef’s Insight

The combination of butternut squash, potatoes, and coconut milk creates a creamy, satisfying soup that's perfect for chilly days.

Notes

This recipe is easy to make and perfect for a winter meal or comfort food.