1 (15.5-ounce) can white hominy or whole-kernel corn, drained
1/4 cup fresh lime juice
2 tablespoons minced fresh cilantro
How to Make It
Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.
I've made this a couple of times and it is good and easy, but very basic. I use chicken broth. I also add minced garlic and extra salt and pepper. Once I added some rinsed canned black beans and that was a nice way to incorporate some protein. A sprinkle of parm on top is also a nice touch.
As written this is pretty bland, I added 1 teaspoon cumin and salt, and after serving we all dashed on Tabasco, you can see my full review at http://www.dishoverdinner.com/2013/01/mexican-butternut-squash-soup.html#!/2013/01/mexican-butternut-squash-soup.html
I was looking for something different to do with butternut squash, and, while this is different, it wasn't what I was hoping for. I think I would have liked this more if I had cut back on the chili powder (maybe cut it out completely) and added some shredded chicken and some beans. The lime added some interest at the end, and I also topped it with toasted pumpkin seeds (pepitas). I probably won't make this again, so I hope these suggestions are helpful for someone who will make this soup.
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