Butternut Squash Hominy Soup

Getting reviews...
This soup was inspired by a total fridge, freezer and pantry raid — as many good soups are — and my love of pozole: a Mexican soup with many iterations that typically combines chiles, meat and hominy. This vegetarian soup is bulked up with vegetables and beans in place of meat.
  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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  1. Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes.
  2. Put the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
  3. Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping.
  4. Remove the soup from the heat and add the remaining 3/4 cup corn, the arugula and remaining 1/4 teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes.