Butternut Tortillas Soup

I have so many requests for recipes that I can’t remember them all. I apologize if I haven’t gotten your favorite one on line yet. May never. But I am trying. This is a rather long one but I will try and make it as concise as possible. As usual, I never follow directions to the T. I like adding a little more of what I like, a little less of what I don’t like and then maybe even adding what I think might make it even better. Most of the time you can’t go wrong doing so.

This recipe originated from one I found in a magazine and altered. This is for you Tom!

Butternut Stew: Serves 16

Preheat over to 350

2 Butternut Squash – medium size – cut in half, take out seeds, place on Pam sprayed cookie sheet face down, poke fork holes in each half and cook for 30 minutes. Let them cool slightly, skin them and cut into cube sizes

2 large garlic cloves
1 jalapeno pepper seeded
1 cup fresh or frozen corn
1 cup onions chopped

2 T. olive oil (I prefer olive oil)
1T olive oil
3 cups of plain corn tortilla chips, broken
1 kielbasa cut into small pieces (optional, I didn’t use it)

2 cups Roma tomatoes chopped
2 T tomato paste
3 T cumin (to taste)

7 cups vegetable broth

Baby Spinach – a handful

2 cans of white or yellow hominy drained (15.5 oz cans)
Salt and Pepper

While squash is cooking and cooling, process next 4 ingredients (corn, onion, jalapeno and garlic); pulse a few times until finely chopped. Careful, do not scrape jalapeno with fingernail. They can leave your fingers burning.

If you are using kielbasa add it to a pan with the olive oil and brown. Add spinach and stir. Remove the meat and spinach mixture and set it aside.

Add another 1 T of oil to the already hot pan and then add the Crumble tortillas. Brown. Mix in corn mixture you just processed. Add the tomatoes, paste, cumin and cook 5-10 minutes. Do not let stick or burn.
Add broth and about ½ of the cut squash. Simmer for another 10 minutes.

Using a food processor, blend the soup until smooth. Return mixture to the pot, boil for 10 minutes.

Stir into soup pot the spinach and/or kielbasa, remaining squash and hominy. Simmer for 5-10 minutes. Add salt and pepper to taste.

Try crumbling some tortillas on top of the soup and then garnish with a scoop of sour cream mixed with cumin.

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