Ingredients
1 butternut squash
1 cup fresh corn (2 ears)
1 cup chopped onion
2 cloves garlic
1 jalapeno
2T. veg oil
2 corn tortillas cut in squares
2 cups tomatoes chopped
2 T tom. paste
1 T cumin
6 cups chick. broth
1 1/4 lb. ground turkey
6 oz baby spinach
1 15.5 lb. can white harmony
salt and pepper
Preparation
Preheat oven to 350 Bake squash 30 min or until skin loosens, turning once. Cool until easy to handle; peel and dice to yield about 3 cups. As squash bakes, pulse corn, onion, garlic and jalapeno in a food processor until finely chopped.
Heat oil in lg stock pot. Add tortillas and saute until slightly crisp. Stir in corn mixture, tomatoes, tomato paste and cumin; cook 5 min., stirring frquently. Stir in broth and 1 1/2 cups squash; bring to a boil. Simmer 10 min. then blend soup in small batches until smooth in a food processor. Return soup to the pot and bring to a boil; reduce heat and simmer 10 min.
Brown turkey in a skillet breaking up any large chunks.
Stir in spinach and cook until wilted. Add remaining squash, turkey and hominy; simmer 5 min. then season with s and p. Garnish with Lime Cream.
Lime Cream
1 cup sour cream 2 T. fresh lime juice 1/4 t. kosher salt 1/4 t. cumin
