Butternut Squash and Hominy Soup
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 17 G., saturated fats 3 G., proteins 15 G., carbohydrates 74 G., fiber 21 G., cholesterol 9 mg, sodium 1044 mg, sugar 10 G.
Calories 480, total fat 17 G., saturated fats 3 G., proteins 15 G., carbohydrates 74 G., fiber 21 G., cholesterol 9 mg, sodium 1044 mg, sugar 10 G.
This soup—like many good soups—was inspired by raiding the fridge, freezer, and pantry, as well as the Mexican posole soup, with its many variations of ingredients that most often include chili, meat, and hominy corn. This vegetarian version combines vegetables and beans so well that you won't even remember the meat!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. l. olive oil
- 1 small red onion, finely chopped
- 4 cups diced peeled butternut squash (about 600g)
- 2 and 1/4 teaspoons ground cumin
- 1 large chipotle pepper in adobo sauce + 1 tablespoon jarred adobo sauce
- 1 and 1/4 cups frozen popcorn, thawed
- 1 can (820 g) canned white hominy corn, drained
- 1 can (425 g) canned black beans, rinsed
- 1/3 cup sour cream
- 3 small radishes
- 1 package (140 g) of small arugula
We recommend
Recipes with similar ingredients: butternut squash, corn, black beans, radish, chipotle peppers in adobo sauce, cumin, sour cream, arugula
Cooking the dish according to the recipe:
- Heat the olive oil in a large, wide saucepan or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the pumpkin, 2 tablespoons cumin, 3/4 tablespoon salt, and a pinch of freshly ground black pepper. Cook, stirring, until the pumpkin is well coated, 3 to 5 minutes.
- Place 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 a saucepan with 4 cups water, hominy, and black beans. Cover, increase heat to high, and bring to a boil.
- Remove the lid, adjust the heat to maintain a moderate simmer, and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
- Meanwhile, dilute the sour cream with 2-3 teaspoons of water. Slice the radishes into thin slices. Remove the soup from the heat and add the remaining 3/4 cup of corn, the arugula, and the remaining 1/4 teaspoon of cumin. Stir until the corn is warmed through and the arugula has wilted; season with salt and pepper to taste.
- Ladle the soup into bowls, drizzle with sour cream and garnish with radishes.
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