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Andrew Fowler

Ham and Hominy Soup with Roasted Squash

Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lb peeled butternut squash cut into 3/4-inch cubes
  • 2 tbsp olive oil divided
  • 1/4 tsp fine salt divided
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1/2 tsp ground cumin
  • 1 tbsp finely chopped chipotle in adobo
  • 1 tsp adobo sauce
  • 5 cups unsalted chicken broth divided
  • 2 cans 15 oz each white hominy, drained and rinsed
  • 12 oz fully cooked ham torn into small pieces
  • 1 tbsp lime juice
  • 1 tbsp finely chopped cilantro

Method
 

  1. Heat oven to 425°F. Toss squash with 1 tablespoon oil and 1/8 teaspoon salt on sheet pan. Roast 25 to 30 minutes, turning once, until tender with browned edges.
  2. Heat remaining tablespoon oil in soup pot over medium. Cook onion 6 minutes, then garlic, cumin, chipotle, and adobo sauce 1 minute.
  3. Add half the roasted squash and 2 cups broth; simmer 3 minutes. Remove from heat; carefully immersion-blend smooth.
  4. Add remaining broth, hominy, ham, and reserved squash. Gently simmer 10 minutes until hominy hot and ham 165°F.
  5. Off heat, stir in lime juice and cilantro. Taste; add remaining 1/8 teaspoon salt only if needed.
  6. Divide among six bowls, distributing hominy, ham, and squash evenly.