Sopa de Auyama aka Dominican Butternut Squash Soup is one of my favorite soups to make and eat. It’s insanely easy, quick, delicious, and holds up well in the fridge. In fact, I love this soup so much that I use it as part of my meal prep almost every single week. Keep in mind, that I’m also obsessed with Soup & Salad lunches. I love that this dish is inexpensive, healthy, and quick to warm up.
Now as you already know, I love Auyama. I love anything that resembles squash, sweet potato or pumpkin. It’s honestly why I love the Fall so much. The veggies comes to life during the season but the best part is that that Auyama aka Kaboucha Squash doesn’t have to be in season for it to taste phenomenal!
Have fun with this recipe just remember to take out the thyme before blending. I once made the mistake of leaving a thyme sprig in the mix and what I got was a grainy soup that I ended up having to strain. Not the worst thing but definitely not the most pleasant. When it comes to this soup or any soup remember that fresh is always better! In the end, you’re going to blend everything together so you want to make sure that you’re using the best ingredients. This means using fresh garlic, onion, peppers and herbs. I love garlic but if you’re not crazy about it, then cut back and feel free to add more cilantro. Live a little add some basil if you really want to change it up. You can even add a touch of cream at the end.
Lastly, if you want to keep it 100% vegan, just remember to swap out the Chicken Bouillon Cube (Sopita) for your favorite Adobo or seasoning salt. As per usual, be sure to check out my YouTube Channel: Made To Order if you want to see a step-by-step video on How to Make Sopa de Auyama | Dominican Butternut Squash Soup.
Sopa de Auyama | Dominican Butternut Squash Soup | Made To Order | Chef Zee CooksPrint This
- 4lbs Auyama (Kaboucha Squash, Jamaican Squash, Pumpkin, or Butternut Squash)
- 6 Garlic Cloves
- 1 Onion
- 1 Green Pepper
- ½ cup Recao- Cilantro or Culantro
- 4 Sprigs Fresh Thyme
- 2 cups Vegetable Stock
- 2 cups Water
- ½ tbs Sopita (Chicken Bouillon Cube) or Adobo
- Olive Oil
- Peel and dice auyama. Careful not to hurt yourself! Pumpkin/Squash can be super stubborn.
- Rough chop onions, pepper, and garlic. Set aside.
- In a large pot over medium heat, add oil
- Add auyama, onions, peppers, and garlic. Saute for 5 minutes making sure to stir every few minutes. You want the onions, peppers, and garlic to release their wonderful aromas
- After 5 or so minutes, add water, vegetable stock, recao (cilantro or culantro or both if you have), fresh thyme, adobo, and sopita. Make sure that you add enough water so that it covers the auyama and other ingredients completely.
- Cook veggies for 20 minutes. Feel free to add more water soup looks like it’s getting low.
- After 20 minutes, test auyamas to make sure that they are nice and soft
- Once the auyamas are done cooking, remove thyme sprigs and turn off stove.
- Blend soup using a hand immersion blender or regular blender. Add more water if soup is too thick and adjust seasoning if needed
If you'd like to make this dish truly Vegan, substitute Sopita (Chicken Bouillon Cube) for Adobo or your favorite seasoning salt. Enjoy with a side salad or your favorite cheese.