Peruvian Locro (Butternut Squash)

Jun 04, 2023June 4, 20230 15

Peruvian Locro (Butternut Squash) recipe for a warm and comforting meal

by The Chefin Soup

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

528

Sugar

10g

Fat

32g

Peruvian Locro (Butternut Squash) is a hearty and warming soup that originated in the Andean region of South America. It is made with a combination of butternut squash, corn, sweet peas, and cheese, and is often served over a bed of rice. The soup is known for its rich and creamy texture, as well as its satisfying blend of flavors. It is the perfect meal to enjoy on a cool fall evening or during the winter months when you need something to warm you up.

Instructions

1.	In a large pot, bring the butternut squash, water, and salt to a boil. Reduce heat and let simmer until the squash is tender.
2.	Add the butter, frozen corn, and frozen sweet peas to the pot and let cook for a few more minutes.
3.	Remove from heat and stir in the grated Cheddar cheese until melted and well combined.
4.	Serve the Peruvian Locro over a bed of cooked basmati rice.

PROS

This soup is easy to make and uses simple ingredients that are readily available.

The combination of the butternut squash, corn, peas, and cheese makes for a creamy and comforting meal that is perfect for cooler weather.

CONS

This soup is relatively high in calories and fat due to the use of butter and cheese.

It may not be suitable for those on a low-calorie or low-fat diet.

HEALTH & BENEFITS

This soup is a good source of vitamin A and vitamin C, both of which are important for maintaining a healthy immune system.
The butternut squash and sweet peas in the soup provide dietary fiber, which can help stabilize blood sugar levels and promote healthy digestion.

	1 large butternut squash , peeled and cut into chunks
	water to cover
	salt to taste
	1/2 cup butter
	1 package frozen corn
	1 package frozen sweet peas
	2 cups grated Cheddar cheese
	3 cups cooked basmati rice