Friday, January 18, 2013
Butternut Tortilla Soup
Adapted from a recipe I copied from one of my mom's cookbooks
1 medium-sized butternut squash; peeled, seeded, and cut into 1-inch chunks
1 cup corn kernels
1 cup onion, coarsely chopped
2 large garlic cloves, cut into fourths
1 jalapeño, seeded and de-stemmed
2 Tbsp vegetable oil
3 corn tortillas, cut into 1-inch pieces
1 tomato, seeded and chopped
2 Tbsp tomato paste
1 Tbsp cumin
6 cups chicken broth
1 pound ground turkey
6 oz. spinach, chopped
1 15 oz. can white hominy, drained
salt and pepper to taste
Cook the butternut squash. Use whatever means you want; sauté, steam, or roast. The goal is for the chunks to be cooked, but not too soft. I steamed mine until they were tender when pierced with a fork - about ten minutes. Once cooked, set aside.
While squash is cooking, put the corn, onion, garlic, and jalapeño in a food processor or blender and pulse until finely chopped.
Heat oil over medium heat in a large stock pot. Add tortillas and sauté until starting to brown and slightly crisp. Stir in the corn mixture, tomato, tomato paste and cumin and cook for 5 minutes, stirring frequently. Stir in the broth and 1 1/2 cups squash and bring to a boil. Simmer for 10 minutes and then blend the soup using an immersion blender or in batches in a food processor or blender.
Return soup to stock pot and bring back to a boil. Reduce heat and simmer for 10 minutes. While soup is simmering, brown turkey over medium-high heat, breaking into chunks. Once fully cooked, add to soup.
Stir in spinach, hominy, and remaining squash. Cook 3-5 more minutes. Season with salt and pepper to taste and serve. Makes about 12 cups.