Creamy Vegan Zapallo Locro Stew

Velvety Andean comfort food for chilly nights

This creamy vegan zapallo locro stew transforms tender kabocha squash, potatoes, and sweet corn into a rich Andean comfort classic. A spoonful of aji amarillo paste adds a fragrant warmth without overwhelming heat, while mashed squash gives the broth a velvety texture. It is a deeply satisfying, plant-based dinner that comes together easily on chilly weeknights.

Ingredients

• 2 tbsp olive oil
• 1 medium red onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp aji amarillo paste
• 1 tsp ground cumin
• 4 cups kabocha squash (zapallo), peeled and cubed
• 2 medium russet potatoes, peeled and diced
• 1 cup fresh or frozen corn kernels
• 3 cups vegetable broth
• 1/2 cup unsweetened oat milk
• 1/2 cup frozen green peas
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large heavy pot over medium heat.
2. Sauté diced onion and minced garlic until soft and translucent, about 4 minutes.
3. Stir in aji amarillo paste and cumin; cook for 1 minute until fragrant.
4. Add squash, potatoes, corn kernels, and vegetable broth to the pot.
5. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
6. Mash some squash against the pot side to create a thick, creamy texture.
7. Stir in oat milk and green peas; simmer uncovered for 3 minutes.
8. Season with salt, pepper, and fresh cilantro before serving warm.

Nutrition

This recipe works out to about 279 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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