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a bowl of smooth orange squash broth with large white hominy kernels, browned orange squash cubes and small torn pink ham pieces, with tiny chopped cilantro flecks mixed through the soup
Rachel Kim

Ham and Hominy Soup with Roasted Squash

Hominy brings a pleasantly chewy corn bite to a soup that gets its body from roasted squash instead of cream or mashed beans. Blend only half the squash with some broth, leaving the rest in cubes so the bowl has soft vegetables as well as the larger hominy kernels. Chipotle adds smoke and a little heat alongside the ham, but the measured amount leaves room for the squash's sweetness. The drained hominy is already cooked, so it only needs time to warm through and pick up the broth's flavor. Add lime juice after the final simmer and taste before reaching for salt, since both the canned corn and the ham can contribute more than you expect.
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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 a sheet pan and roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
  2. Heat the remaining tablespoon oil in a soup pot over medium heat. Cook onion for 6 minutes, then add garlic, cumin, chipotle and adobo sauce for 1 minute.
  3. Add half the roasted squash and 2 cups broth. Bring to a simmer for 3 minutes, then remove from heat and blend carefully with an immersion blender until smooth.
  4. Add the remaining broth, hominy, ham and reserved squash cubes. Simmer gently for 10 minutes until the hominy is hot and the ham reaches 165°F.
  5. Remove from heat and stir in lime juice and cilantro. Taste and add the remaining 1/8 teaspoon salt only if needed.
  6. Divide among six bowls with hominy, ham and squash cubes in every portion.