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Sopa de ayote: recipe illustration
Soups

Sopa de ayote

Rustic soup of ayote squash cooked with corn, tomato and coriander. It is a country dish very common in rural Honduras, with a soft texture and mild taste.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the squash, remove the seeds and cut it into cubes. Cut the kernels off the corn cobs with a knife.
  2. Finely slice the onion, crush the garlic and dice the tomatoes.
  3. Heat the oil and fry the onion and garlic for 4 minutes in a large pot.
  4. Add the tomato and cook for 3 minutes until it breaks down.
  5. Pour in the stock, add the squash, corn, cumin, salt and pepper.
  6. Bring to the boil, then simmer gently for 25 minutes, until the squash is very soft.
  7. Chop the coriander, add it at the end of cooking and serve piping hot.

Variations and tips

Creamy version. Blend half of the soup to thicken it, then return the rest so you keep some chunks.

Using what's available here. Frozen corn kernels work very well if you can't find fresh cobs.

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Original Ecomely recipe.