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.