This was a big hit with the Dinner Group. The leftovers even received great praise from my roommates and coworkers. It's a perfect warm-your-heart meal for colder autumn days. It was colorful, filling and delicious. I served it with apple cider, pesto bread salad and a "healthy"apple tart.
Autumn Tortilla Soup (I modified the recipe from one in Cuisine at Home magazine.)
1 butternut squash (2 lbs)
1 cup corn (fresh or frozen)
1 C chopped onion
2 large garlic cloves
1 jalapeno, seeded (this doesn't make it spicy...if you want that, leave in the seeds)
2 TBSP canola oil
3 corn tortillas, cut into strips
2 C chopped Roma tomatoes
2 TBSP tomato paste
1 1/2 TBSP ground cumin
1 tsp chili powder
6 C chicken broth
1 lb. kielbasa sausage (can also use turkey sausage)
6 oz spinach
1 can (15 oz) white hominy, drained
salt and pepper
1/2 C sour cream
1 TBSP lime juice
zest from 1 lime
1 tsp ground cumin
Half the butternut squash, remove seeds, brush with 1 TBSP canola oil and place on baking pan in oven at 350 degrees for 30-40 min. Cool until easy to handle. Peel and dice.
While squash bakes, finely chop onion, garlic, jalapeno and corn together. Heat tortilla strips in stock pot until crisp. Remove a handful of them to use as garnish at the end. Add 1 TBSP oil and corn mixture and cook a few minutes until fragrant. Add in cumin, chili powder, tomatoes and tomato paste and cook about 5 minutes, stirring frequently.
Stir in broth and 1/2 of the squash, bring to a boil and simmer for 10 min. Use hand blender in pot to blend until smooth. Brown sausage in skillet until well-cooked through.
Stir in remaining squash cubes, sausage, and hominy. Bring to a boil, reduce heat and simmer for 15 min. Mix ingredients for lime cream in small bowl and set aside.
Stir in spinach into soup 1-2 minutes before serving. Salt and pepper to taste. Garnish with lime cream and crunchy tortilla strips. Makes about 12 cups.