Butternut Tortilla Soup

[doggerham]

I might not have the title quite right, but this is a recipie from Cuisine At Home. It's a butternut tortilla soup served with a dollop of lime sour cream.

I don't have the recipe as a friend made it and gave me some for lunch. So, if any Cuisine subscriber out there cares to post it...I looked, and its not on their site (at least not for non-subscribers).

Anyhow, its a nice change from the more typical butternut and curry combination. My friend said, however, that there is No Way this is a "quick dinner" (even though it was listed in that section) because of all the chopping involved, not to mention roasting the squash! It seems to have a chicken broth and pureed squash base enhanced by tortillas (which disintegrate), chicken breast, some spinach and chunks of squash. The lime sour cream makes a great addition.

If I were to make it, and I might, I would probably add some tabasco, or a jalapeno as this had no heat in particular. But overall, a nice twist on tortilla soup.

[tulip255]

Butternut Tortilla Soup

1 butternut squash (about 1 1/2 lbs)
1 cup fresh corn kernels (2 ears)
1 cup onion, coarsely chopped
2 large garlic cloves
1 jalapeno, seeded
2 T. vegetable oil
2 corn tortillas, cut into 1" squares
2 cups Roma tomatoes, seeded, chopped
2 T. tomato paste
1 T. ground cumin
6 cups chicken broth
1 1/4 lb. ground turkey
6 oz. baby spinach.
1 can (15.5 oz) white hominy, drained
salt and pepper to taste

Preheat oven to 350 degrees

Prepare squash by poking with a fork and baking till tongs leave an indentation on the skin or until skin loosens, turning once. (30 minutes for small squash, up to an hour for large squash). Cool until easy to handle; peel and dice to yield about 3 cups. Meanwhile, as squash bakes, pulse corn, onion, garlic, and jalapeno in a food processor until finely chopped.

Heat oil over medium heat in a large stock pot. Add tortillas and saute until slightly crisp. Stir in corn mixture, tomatoes, tomato paste, and cumin; cook 5 minutes, stirring frequently.

Stir in broth and 1 1/2 cups squash; bring to a boil. Simmer 10 minutes, then blend soup in small batches until smooth in food processor. Return soup to the pot and bring to a boil; reduce heat and simmer 10 minutes.

Brown turkey in nonstick skillet over medium-high heat, breaking up any large chucks with a wooden spoon.

Stir in spinach and cook until wilted. Add remaining squash, turkey, and hominy, simmer 5 minutes, then season with salt and pepper. Garnish soup with lime cream.

Lime cream

1 cup sour cream
2 T. fresh lime juice
1/4 t. kosher salt
1/4 t. ground cumin
minced zest of one line

Stir all ingredients together. Garnish soup right before serving.


Enjoy!!!

[NancyR]

Lordy that sounds good, thanks for posting. Does anyone know if the Cuisine at Home magazine is longer than the sample issues they have been mailing out? What I mean is, are the sample issues an abbreviated magazine? It sure looks tempting but I need another cooking magazine like I need a hole in the head. It is just sooo pretty.....:rolleyes:

[tulip255]

I don't know how long the sample issue is. The Oct. 2004 issue has 52 pages. They have a website where you can look at the table of contents for the current issue.

[Pony]

Thanks for posting! This sounds sooo yummy.

Michelle

[NancyR]

Originally posted by tulip255
I don't know how long the sample issue is. The Oct. 2004 issue has 52 pages. They have a website where you can look at the table of contents for the current issue.
Thanks for the tip about the website, I never thought of looking there! What a nice website. Here's a link for anyone interested. (http://www.cuisineathome.com/index.php)
I think this would make a nice gift for a new cook. It really spells out the basics in easy to follow detail.