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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.

  • 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



Amount per serving

Calories from Fat15
Total Fat1.5g
Saturated Fat3.5g
Trans Fat0g
Total Carbs22g
Dietary Fiber3g
Vitamin C30%
Vitamin A80%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 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.