Ingredients:

  • 2 tbsp vegetable oil
  • 1 medium red onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp Aji Amarillo paste
  • 1 tsp ground cumin
  • 2 lbs butternut squash, peeled and cubed
  • 1 lb yellow potatoes, peeled and cubed
  • 1 cup fresh corn kernels
  • 2 cups vegetable broth
  • 1 tsp smoked paprika
  • 1 cup queso fresco, cubed
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat vegetable oil in a heavy-bottomed pot over medium heat. Add the diced red onion and sauté until translucent.
  2. Stir in the minced garlic, Aji Amarillo paste, and ground cumin. Cook for 5 minutes, stirring constantly, until the mixture smells nutty and the oil begins to separate from the paste.
  3. Add the cubed butternut squash and yellow potatoes, stirring to coat them in the aderezo.
  4. Pour in the vegetable broth and add the smoked paprika. Bring to a boil, then reduce heat to low.
  5. Cover and simmer for 20–25 minutes until the pumpkin pieces begin to soften and the liquid thickens into a heavy syrup.
  6. Stir in the corn kernels and cook for another 5 minutes. Use a spoon to lightly mash a few potato chunks against the side of the pot to increase creaminess.
  7. Turn off the heat. Gently fold in the cubed queso fresco and fresh lime juice.