Our Locro Soup recipe brings the flavors of Peru to a potato and cheese soup. With butternut squash chili pepper and spinach each spoonful you won’t want to go back to the standard version again.

  • Recipe Serves: 8
  • Prep Time 15 min
  • Cook Time 35 min


  • 2 Tbsp. Country Crock® Spread
  • 1 medium onion, chopped
  • 1 1/2 tsp. aji amarillo chili pepper paste
  • 1 small butternut squash, peeled and cubed
  • 1 lb. potatoes, peeled and cubed
  • 3 cloves garlic, finely chopped
  • 4 cups water
  • 1 cup 2% milk
  • 1 Tbsp. Knorr® Chicken flavor Bouillon
  • 2 cups baby spinach leaves
  • 1 cup frozen whole kernel corn
  • 1/4 cup crumbled queso fresco cheese


  1. Melt Country Crock® Spread in large saucepot over medium heat and cook onion, stirring frequently, until tender, about 6 minutes. Stir in aji amarillo and cook, stirring occasionally, 1 minute. Add squash and potatoes and cook, stirring occasionally, until coated, about 2 minutes. Stir in garlic and cook 30 seconds. Stir in water, milk and Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until potatoes and squash are very tender, about 20 minutes. Lightly mash with potato masher.
  2. Stir in spinach and corn and simmer until spinach is wilted, about 5 minutes. Remove from heat, then sprinkle with cheese. Garnish, if desired, with chopped cilantro.
Nutritional Information

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 110
Calories from Fat 15
Total Fat 1.5 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 430 mg
Total Carbs 22 g
Dietary Fiber 3 g
Sugars 4 g
Protein 4 g
Vitamin A 80 %
Vitamin C 30 %
Calcium 10 %
Iron 6 %