Locro de zapallo


¼ cup vegetable oil

1 cup small diced red onion

1 TBSP garlic paste

1 cup yellow Peruvian pepper paste

3 cups butternut squash

1 cup vegetable stock

4 big diced yellow potatoes

1 cup cooked green fava beans

1 cup Peruvian corn

1 cup peas

Salt, white pepper, pinch of cumin, pinch of turmeric

1 cup roughly chopped fresh Huacatay – Black Mint

¼ cup evaporated milk

1 cup medium diced queso fresco

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– Preheat a pot; add oil, and sauté onions. Let it cook for about 5 minutes and add garlic.

– Incorporate the Yellow Peruvian pepper paste and let it cook on low for about five minutes.

– Time for the butternut squash and broth to join the party. Cook for 20 minutes.

– Add the potatoes, fava beans, peas and corn with a little bit of salt and pepper, a pinch of cumin and turmeric, and Huacatay at last.

– Let it boil in low, stirring occasionally, until everything is cook.

– Incorporate the milk and cheese, and turn off the stove.