I love soup! I love posole, I love butternut squash. So obviously I had to give this recipe a whirl from Food Network Magazine. Plus it was super simple, which is key for me right now. You can eat it with quesadillas for a mexican twist on grilled cheese and tomato soup.
Embrace winter, make this soup!
What's in it
1 32oz can tomato puree
1 or 2 32oz cans hominy
1 medium butternut squash, peeled, seeded and cubed in 1/4" pieces
1 poblano chile pepper, seeded and diced
2 garlic cloves, minced
2 Tbl canola oil
2 Tbl chile powder
2 Tbl cumin
1 tsp cinnamon
2 Tbl oregano
extra optional garnish: thick flour tortillas, shredded cabbage, lime, hot sauce, avocado
How it's made
In a large dutch oven (or soup pot) heat oil over medium heat. Add all spices (chile powder, cumin, cinnamon, oregano). Add poblano chile and garlic and saute for a couple minutes. Add squash and keep stirring until chile is softened. Add tomato puree and enough water to thin and cover all ingredients by at least 1 inch. Bring to boil then simmer over low heat for about 20 minutes. Then add hominy and simmer until squash is tender but not falling apart. Garnish with lime, hot sauce, avocado, shredded cabbage, and eat with soft flour tortillas.
This recipe seems like it would do well in a slow cooker, but I have not yet tested that. I probably will soon!