BUTTERNUT SQUASH HOMINY SOUP

Butternut Squash Hominy Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.