Name: Butternut Squash Hominy Soup
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 small red onion, chopped; 4 cups cubed peeled butternut squash (about 1 pound 6 ounces), large pieces cut in half; 2 1/4 teaspoons ground cumin; Kosher salt and freshly ground pepper; 1 large canned chipotle chile pepper, plus 1 tablespoon adobo sauce; 1 1/4 cups frozen fire-roasted corn, thawed; 1 29-ounce can white hominy, drained; 1 15-ounce can black beans, drained and rinsed; 1/3 cup sour cream; 3 small radishes; 1 5-ounce package baby arugula

Directions

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.
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.
Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping.
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.

Photograph by Andrew Purcell

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Butternut Squash Hominy Soup

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