Peruvian Butternut Squash Soup with Aji Amarillo

This Peruvian-inspired butternut squash soup pairs sweet squash and potato with aji amarillo, a fruity yellow chile used in Peruvian cooking. Corn, peas, evaporated milk, and queso fresco add familiar locro de zapallo flavors, while blending the vegetables makes this version smooth and spoonable; recipes vary by region and household.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower or avocado oil
1 medium yellow onion, finely diced (about 1 cup or 150 g)
3 garlic cloves, minced (about 1 tablespoon or 9 g)
1½ tablespoons (22 g) aji amarillo paste
1 teaspoon (2 g) ground cumin
1 teaspoon (1 g) dried oregano
2½ pounds (1.13 kg) peeled, seeded butternut squash, cut into 1-inch (2.5 cm) cubes
1 medium Yukon Gold potato, peeled and cut into ½-inch (1.25 cm) cubes (about 7 ounces or 200 g)
5 cups (1.2 L) low-sodium vegetable broth
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
1 cup (150 g) corn kernels, fresh or frozen; thaw frozen corn first
½ cup (70 g) peas, fresh or frozen; thaw frozen peas first
¾ cup (180 ml) evaporated milk
1 tablespoon (15 ml) fresh lime juice
½ cup (60 g) crumbled queso fresco, for serving
¼ cup (4 g) chopped fresh cilantro, for serving
2 tablespoons (18 g) toasted pumpkin seeds, optional for serving

Aji amarillo paste is sold in many Latin American grocery stores and some larger supermarkets. If you cannot find it, use 1 tablespoon (15 g) finely minced yellow bell pepper plus a small pinch of cayenne; the soup will be less fruity and noticeably milder, so add extra cayenne only if you want more heat. Queso fresco is a fresh, mild cheese; feta works as a substitute but is saltier and tangier, so taste the soup before adding more salt.

Instructions

Prepare the vegetables, 20 minutes. Peel and seed the squash, then cut it into roughly 1-inch cubes so the pieces cook at the same rate. Dice the onion, mince the garlic, and cut the potato into smaller cubes, about ½ inch across. Measure the broth, spices, corn, peas, and aji amarillo paste before you begin cooking. If using frozen corn or peas, thaw them and drain away any excess water.
Soften the aromatics, 8 minutes. Set a large, heavy-bottomed pot or Dutch oven over medium heat and add the oil. Once it shimmers, add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent but not browned. Stir in the garlic, aji amarillo paste, cumin, and oregano. Cook for 1 to 2 minutes, stirring constantly, until the mixture smells fragrant. If the paste begins to stick, lower the heat and add a splash of broth.
Simmer the squash and potato, 25 minutes. Add the squash, potato, broth, salt, and black pepper. Stir and scrape the bottom of the pot to release any browned aromatics. Bring the liquid to a gentle boil, then reduce the heat so it simmers steadily. Partially cover the pot and cook for about 25 minutes, stirring once or twice. The squash and potato are ready when a knife slides easily through the largest pieces. If they are still firm, simmer for a few more minutes before blending.
Blend and add the corn and peas, 5 minutes. Turn off the heat. Use an immersion blender to puree the soup until smooth, keeping the blender head submerged to limit splashes. Alternatively, blend in batches in a countertop blender, filling it no more than halfway and venting the lid according to the blender’s instructions; hot liquid expands. Return the pureed soup to the pot if needed. Stir in the corn and peas, bring the soup back to a gentle simmer, and cook for about 3 minutes, until the vegetables are hot. Avoid a hard boil, which can make the soup splatter.
Finish and serve, 2 minutes. Stir in the evaporated milk and lime juice, then warm gently for about 1 minute without letting the soup boil. Taste and adjust the salt, pepper, or lime. Ladle into bowls and top with queso fresco, cilantro, and pumpkin seeds if using. The cheese can be stirred into each serving for salty, creamy pockets, or left on top for a more distinct garnish.

Tips

Cut the vegetables evenly. Squash cubes do not need to be perfectly uniform, but similarly sized pieces soften together. Cut the potato smaller than the squash because it is denser; that helps both become tender within the simmering time. If you use pre-cut squash, check the size and cut any unusually large chunks down before adding them.
Keep the simmer gentle. A rolling boil can make the broth evaporate quickly and may cause the squash to break down against the pot before the potato is tender. If the pot is bubbling vigorously, lower the heat. If the vegetables are not yet tender after 25 minutes, keep simmering and check every 3 minutes rather than blending them undercooked.
Adjust the thickness after blending. The soup thickens as it cools, and squash can vary in water content. If it is thicker than you like, stir in warm broth a little at a time. If it seems thin, simmer it uncovered for a few minutes before adding the milk. Do not add extra salt until after thinning, since added broth may already be seasoned.
Choose a substitute with the final flavor in mind. Yellow bell pepper with a little cayenne is a practical stand-in for aji amarillo, but it lacks the chile paste’s distinct fruity flavor. Whole milk can replace evaporated milk in the same quantity, though the result will be a little less rich. For a dairy-free bowl, use unsweetened oat milk or coconut milk; coconut milk adds a noticeable coconut note.

Serving Suggestions

Serve the soup hot in shallow bowls, with a little queso fresco and cilantro on each portion. Pumpkin seeds add a crisp contrast to the smooth puree, while lime at the table lets everyone brighten their own bowl. If you have extra aji amarillo paste, a small dab on top adds color and a sharper chile flavor; start sparingly because the heat varies by brand.

For a more substantial meal, offer warm bread, crusty rolls, or toasted slices for dipping. Rice or a simple green salad also pairs well without competing with the soup’s sweetness. Because the blended soup is filling but not especially textured, serve it alongside a crisp salad with radish, cucumber, or cabbage. A plate of avocado slices is another easy accompaniment, especially when the soup is served as the main course.

If serving guests, keep the queso fresco and pumpkin seeds in separate bowls. That makes it simple to leave off the cheese for anyone avoiding dairy and lets people choose how much crunch or salt they want. Set out extra lime wedges rather than adding a lot of juice to the whole pot; the soup should taste gently bright, not sour.

Variations

Make it chunkier. For a texture closer to a rustic locro-style stew, blend only about half of the squash mixture, then return it to the pot. You can also remove a cup or two of cooked squash and potato before blending and fold those pieces back in with the corn and peas. This gives each bowl soft vegetable pieces while keeping enough puree to make the broth feel substantial.

Use a different squash. Peeled kabocha or red kuri squash can replace the butternut squash by weight. Their flesh is dense and sweet, so the soup may be thicker; loosen it with a little extra broth as needed. Acorn squash also works, though it can be more fibrous and less sweet. Avoid using watery summer squash as a direct replacement because it will change the soup’s body and flavor.

Make it dairy-free. Replace the evaporated milk with ¾ cup (180 ml) unsweetened oat milk for a fairly neutral finish or canned coconut milk for a richer, more aromatic one. Leave off the queso fresco and use pumpkin seeds or toasted corn for a crunchy topping. Check the broth label if you need the whole dish to be free of dairy ingredients.

Vary the garnish. Crumbled feta can stand in for queso fresco, but it brings more salt and acidity. A spoonful of plain yogurt adds tang, while chopped parsley can replace cilantro if you do not enjoy its flavor. These are serving changes rather than required steps; the soup is complete even with just a squeeze of lime.

Storage and Reheating

Let leftovers cool briefly, then transfer them to shallow, covered containers and refrigerate within 2 hours of cooking. The soup keeps for 3 to 4 days in the refrigerator. Store queso fresco, cilantro, and pumpkin seeds separately so they stay fresh and do not soften in the soup. For the best texture, stir the pot before portioning, since the puree may settle as it cools.

Reheat only the amount you plan to eat. Warm it in a saucepan over medium-low heat, stirring frequently, until steaming throughout; add a splash of broth or water if it has thickened. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. In a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Add fresh toppings after reheating.

The soup can also be frozen for up to 2 months in airtight, freezer-safe containers, leaving a little room at the top for expansion. For the smoothest texture, freeze it before adding the evaporated milk, then thaw it overnight in the refrigerator and stir in the milk while reheating. Soup frozen with dairy is still usable, but it may look slightly separated; whisk it while warming to bring it back together. Do not thaw it on the counter.

Frequently Asked Questions

Is this a traditional Peruvian soup?

It is a Peruvian-inspired soup rather than a claim to one definitive traditional recipe. It borrows the combination of squash, potato, corn, peas, aji amarillo, milk, and fresh cheese associated with locro de zapallo, a dish with regional and household variations. This particular version blends the vegetables smooth, while other preparations may stay chunky or use different proportions and garnishes.

How spicy is aji amarillo paste?

Aji amarillo is a medium-hot yellow chile with a fruity, gently sweet character, but paste brands can differ in heat and salt. The amount in this recipe seasons a full pot without making it intensely spicy for most diners. If you are unsure about your paste, begin with 1 tablespoon (15 g), taste after blending, and add more in small increments.

Can I make the soup without a blender?

Yes. Mash the cooked squash and potato firmly with a potato masher, then stir until the broth thickens. The result will be rustic and uneven rather than fully smooth, but it still tastes good. For a partially smooth texture, mash most of the vegetables and leave a few pieces intact. Do not pour hot soup into a food processor unless its instructions specifically allow hot liquids.

Can I make it ahead?

Yes. Prepare the soup through blending, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat it to 165°F (74°C), then stir in the evaporated milk and lime juice near the end of reheating. You can also finish the full recipe ahead, but keep the cheese and crunchy toppings separate until serving so they do not dissolve or soften.

What can I use instead of butternut squash?

Kabocha or red kuri squash are good alternatives when measured by weight, and peeled pumpkin can also work. Their sweetness and moisture vary, so taste for seasoning and adjust the broth until the soup is as thick as you prefer. If using a squash that is difficult to peel, roast it first and scoop out the flesh, but roasting adds extra time and changes the recipe’s stated preparation and cooking schedule.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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