Butternut Squash Hominy Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 9 milligrams
- Sodium
- 1044 milligrams
- Carbohydrates
- 74 grams
- Dietary Fiber
- 21 grams
- Protein
- 15 grams
- Sugar
- 10 grams
- Total: 40 min
- Active: 35 min
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.