Butternut Squash Hominy Soup

  • Level: Easy
  • Yield: 4 servings
  • Total: 40 min
  • Active: 35 min
Advertisement

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

  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.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

Danielle Lorenz

Made this last night. Very flavorful! Everyone in the family (including 9 and 12 y.o. kids) loved it. Definitely a keeper!!

See All Reviews