Locro de Papas (Ecuadorian Potato & Cheese Soup)

Ingredients

• 4-5 large white potatoes
• 7 oz kabocha or butternut squash
• 1/2 cup fresh sweet corn kernels
• La Favorita Achiote
• 1/2 large onion
• 1/2 tbsp ground chili (ají)
• 1/2 tsp ground cumin
• 2 garlic cloves
• Salt and pepper to taste
• 1/2 cup cooked beans

Directions

1. In a large pot, heat a little La Favorita Achiote Oil over medium heat.
2. Add the chopped onion and garlic and cook until golden and fragrant.
3. Stir in the ground chili and cumin, mixing well so the flavors come together.
4. Add 4-5 large white potatoes and 7 oz of squash, both cut into cubes.
5. Add 1/2 cup of fresh corn kernels and 1/2 cup of cooked beans.
6. Cover the ingredients with water, enough to submerge them completely.
7. Bring the pot to a boil, then lower the heat to medium-low.
8. Simmer for about 30-40 minutes, until the potatoes and squash are tender and starting to break down, and the locro has thickened.
9. Adjust the seasoning with salt and pepper to taste.
10. Remove from the heat and serve hot.
11. Enjoy your delicious locro!