This is what we call at our house a ‘soup stew’. It could go either way depending on the amount of liquid you add and the number of days since you made it. After a day in the fridge the butternut squash melts into the stew, thickening it and making it creamy. It was delicious freshly made and leftover. It’s a substantial dish and only needs some fresh tortillas or bread plus something green to accompany it.
I garnished the reheated leftover soup/stew with avocado, sour cream and some crumbled tortilla chips for contrasting texture. It was almost better the second day for a filling lunch on a chilly afternoon.
Chicken in this dish is delicious but not required. Leave the chicken out and use a good vegetarian stock for a vegetarian or vegan version.
This warming soup is just the thing for the fall’s cooling days when butternut squash is plentiful. Make it ahead and reheat just before serving.
- 3-4 teaspoons cumin seeds
- 2 T olive oil
- 2 cups chopped onion (red or yellow) – about 1 large
- 1-1/2 tablespoons chili powder
- 1 teaspoon piment d’ville or piment d’espelette (a sweet, spicy red Basque chile)
- 2 large cloves of garlic, minced
- 1-1/2 lb. of boneless chicken thighs, cubed
- 6-8 cups butternut squash, peeled and cubed
- 32 oz of chicken or vegetable stock – more if you want it soupy
- 1 large (32 oz) can of hominy, drained and rinsed
- Chopped cilantro to taste
- Lime to taste
- Salt to taste
- Lightly toast the cumin seeds in a dry skillet, remove to a plate to cool. Once cool, grind 2/3 of the seeds in a spice grinder or mortar and pesto to a powder. Remain the left over whole seeds for a garnish.
- In a heavy bottomed stock pot, heat the olive oil and saute the onion until slightly golden
- Add the garlic, chili powder, ground cumin, and Piment d’ville.
- Saute until mixed throughout and smelling wonderful, then add the chicken and butternut squash. Mix all until coated, then add the stock, the amount varying depending upon whether you want a thick-ish stew or a thinner soup.
- Add the hominy, and allow the stew to simmer until the squash is tender, chicken is cooked through, and the flavors have melded. About 25-30 minutes.
- Add salt, cilantro and lime juice to taste.
- Serve with tortillas, avocado garnish, more cilantro, lime wedges, a sprinkle of the remaining toasted cumin seeds and sour cream.
Garbanzo beans can be substituted for the hominy…also I could see a Moroccan or Spanish influenced dish if you change the spices.
I am taking this easy and delicious soup/stew to Fiesta Friday #350 sponsored by Angie. This week it is cohosted by Jhuls of the Not So Creative Cook. Come on by and read the delicious recipes, creative crafts, and decorating ideas.
This soup sounds so well balanced, and what a unique combo of butternut squash and hominy, yummy!
My mouth is watering while reading your post, Liz. This is something I know I would enjoy because I love butternut squash and chicken. Thank you so much for bringing to this week’s Fiesta Friday party!
Thank you so much and thanks for cohosting.
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