Butternut Squash and Hominy Stew with Avocado Salsa Topping

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Let me tell you about one of my favorite meals. Never mind that while it’s officially fall, it hasn’t been really cool enough here to make it. The calendars says fall, so I went ahead anyway. But seriously. I think my sweatiest run all summer was last Monday (which was probably also influenced by the fact that is was my longest run in quite some time).

This is a vegetarian soup recipe that combines a little bit of spicy in the stew portion with  cool and creamy flavors from the Greek yogurt and avocado. It might be a little spicy for little ones, but you can certainly adjust that by the amount of dried peppers you add to the butternut squash layer.

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I will note, as written, I find that the butternut squash portion is often a little dry. I usually add a little bit of vegetable broth while cooking it. Just enough to cover it, but not so much that it converts from a stew to a soup. Maybe ~1/2 cup or so. You want the bottom layer to stay thick.

So, please make this at some point this season. Even if you have to wait for the weather to cool off a bit. Enjoy!

(Printable Recipe)

Butternut Squash and Hominy Stew with Avocado Salsa Topping
Adapted from Cooking Light

Ingredients:
Butternut Squash Stew:
1 Tbsp. olive oil
1 medium-sized butternut squash, peeled and cubed
1 small yellow onion, diced
1 tsp. dried oregano
1 dried New Mexican or guajillo chile, stemmed, seeded, and roughly crumbled
1 tsp. smoked paprika
1/4 tsp. salt
1/4 tsp. crushed red pepper
1 (15.5 oz) can yellow hominy, undrained
1 (15.5 oz) can white hominy, undrained
1/2-3/4 cup vegetable broth, as needed

Avocado Salsa:
1 avocado, diced
1/2 cup cilantro, minced
1jalapeño pepper, finely chopped (remove seeds)
1 tsp. olive oil
1-1/2 tsp. lime zest
1-1/2 Tbsp. lime juice
1/4 to 1/2 cup shredded Monterey Jack cheese
1/4 to 1/2 cup plain non-fat Greek yogurt

Heat a 3 quart saucepan or dutch oven over medium-high heat. Add 1 Tbsp. olive oil to the pan and swirl to coat. Add the butternut squash, onion, oregano, and the dried, crushed chile. Cook 10 minutes or until the onion and squash begin to brown, stirring frequently.

Add paprika, salt, crushed red pepper, and undrained hominy. Add broth as needed, just to add enough liquid to bring the pot to a boil. Cover and reduce heat to a simmer. Cook 10 minutes or until the pieces of butternut squash begin to look very soft.

To prepare the salsa, combine avocado, cilantro, jalapeño, and 1 teaspoon of oil in a small bowl. Toss to combine. Stir in lime zest and juice.

To serve, add the squash mixture to a bowl. Top with Greek yogurt, avocado salsa, and Monterey Jack cheese. Serve immediately. If you have any leftovers, we package up the stew and toppings (salsa, yogurt, and cheese) in two separate containers (1 with stew, 1 with all the toppings combined) so the soup can be reheated later.

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