Butternut Squash

One-Pot Butternut Squash Stew with Fresh Mozzarella

November 17, 2017
16 Ratings
Photo by Mark Weinberg
  • Serves 6-8
Author Notes

Despite its departure from authenticity, one could say that the recipe below has a Peruvian soul and an American body. Loosely adapted from a popular pumpkin stew called locro de zapallo, this version skips hard-to-source ingredients like ají amarillo and choclo for chili flakes and sweet corn.

Featured In: A Creamy One-Pot Stew With Butternut Squash and 3 Hometowns. —Carlos C. Olaechea

What You'll Need
  • 1 tablespoon vegetable oil
  • 1 medium to large yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 medium-sized butternut squash, peeled, seeded, and diced into 1-inch cubes (approximately 5 cups)
  • 1 large Yukon Gold potato, peeled and diced into 1-inch cubes (approximately 2 cups)
  • 4 cups vegetable or chicken broth
  • 1 cup frozen shelled edamame (fava beans work here, too)
  • 1 cup frozen corn kernels
  • 1/2 cup heavy cream
  • 1 tablespoon finely-chopped fresh basil
  • 1 cup fresh mozzarella, diced into 1-inch cubes
  • Salt and pepper to taste
  1. Heat oil in a large pot or over medium heat. Add onions and cook, stirring, until onions turn a light golden brown, about 7 minutes. Add the red pepper flakes and garlic. Cook, stirring often until fragrant, about 1 minute.
  2. Add butternut squash, potatoes, and broth. Stir to combine. Raise the heat to medium-high, bring to a boil, and then reduce the heat to medium-low and cover. Cook for approximately 10 minutes.
  3. Remove cover from the pot, and add the edamame and corn. Cook, uncovered, for another 15 minutes or until the vegetables are tender. Stir in cream and chopped basil. Season with salt and pepper to taste.
  4. Serve in bowls topped with fresh mozzarella. Leftovers can be kept in the refrigerator for up to a week, or in the freezer for up to a month.

See what other Food52ers are saying.

  • Laura415
  • Gina Hemmings
    Gina Hemmings
  • cholula
  • Carlos C. Olaechea
    Carlos C. Olaechea
  • marnee martin
    marnee martin
I was born in Peru to a Limeño father and a Texan mother. We moved to Miami when I was five, and I grew up in the "Kendall-suyo" neighborhood—often called the 5th province of the Inca Empire because of its large Peruvian population. I've been writing about food since I was 11 years old, and in 2016 I received a master's degree in Gastronomy from Boston University. A travel columnist at Food52, I'm currently based in Hollywood, Florida—another vibrant Peruvian community—where I am a writer, culinary tour guide, and consultant.

12 Reviews

Laura415 December 7, 2018
I'm not sure about cutting the Mozzarella into 1" cubes. That is too big to melt imo. Is it supposed to melt in the hot soup? Seems like 1/2" cubes or even grating would work better if the cheese is supposed to melt.
Carlos C. December 10, 2018
Hi, Laura. Thanks for your comment. The original dish is made with queso fresco, which doesn't really melt in the same way that mozzarella melts. By adding larger chunks of mozzarella, I hoped to get the same effect of partially melted cheese. It's not supposed to be completely melted, so the 1" cubes are actually ideal for this dish.
NMPate October 30, 2018
Delicious! I prepared it according to the recipe but I cooked 2/3 of the squash and the whole potato and then used an immersion blender to purée it. I added the remaining squash, cut in small pieces and the rest of the veggies and cooked for 15 minutes. I would make it again the same way.
Carlos C. November 2, 2018
Oh that sounds like a good modification. The type of squash that is traditionally used for this - as well as the Caribbean calabaza pumpkin I use for it in FL - dissolves more easily. I have found that butternut squash does tend to keep its shape more, so it's tough to get the same consistency as the original dish. Thanks for sharing.
Gina H. October 29, 2018
We loved this, it came together very quickly. We used a leek instead of an onion and we freeze our fresh basil from the season, so used a cube of that. Came together very quickly. Definitely going in the fall/ winter weeknight rotation.
Carlos C. October 29, 2018
Leeks in it sound amazing. I'm so glad you liked it.
cholula December 28, 2017
Such good soup! And easy too! I changed a few things based on what I had at home. Instead of basil I used fresh herbs from my yard: tarragon, oregano and marjoram. I used mixed veges instead of just corn. And I grated trifle gouda cheese on top. Yummy!
PS007 July 13, 2018
So basically you made a different soup...
cholula October 30, 2018
cholula October 30, 2018
You know I did not see your rude comment until yesterday and it bugs me. I have been on this site for probably 7 or more years. People frequently post the changes they have made to recipes. A lot of times I read the comments and go by what others say. I was very excited about the results of my efforts and like I stated, I used what I had in the kitchen without running to the store. I find your comment rude as well as the people who found your comment helpful. Very disappointed in those responses!
marnee M. November 1, 2018
Right on Cholula, I don't understand why people have to be so petty. I thought what you mentioned sounded fine, fresh herbs from your garden, etc. My boyfriend cannot eat corn and I dislike edamane beans. So I would make a few changes too. The soup sounds delish, I love butternut Squash.
cholula November 1, 2018
Thank you