For the soup:
3 cups cooked turkey, shredded
1 (2 lb.) butternut squash
1-1/4 cups onion, chopped
1 cup fresh corn kernels (2 ears)
4 garlic cloves
1 jalapeno, seeded
3 Tablespoons olive oil
3 corn tortillas cut into 2” squares
2 cups Roma tomatoes, seeded, chopped
3 Tablespoons tomato paste
1 Tablespoon ground cumin
6 cups chicken broth
6 ounces baby spinach
Salt and pepper to taste
For the sour cream:
½ cup sour cream
1 Tablespoon lime juice
Zest of one lime
¼ teaspoon ground cumin
To get started, parbake your butternut squash first. This will make it easier to remove the skin and cube it up for the soup. The squash will not be completely baked when you remove it from the oven but simmering it in the soup will take care of that.
Prick the skin of the squash all over with a fork; this will keep it from exploding. Place in a 350 degree oven for an hour. Let the squash cool until it’s easy to handle, and then remove the skin and cut into cubes. You will need about 4 cups.
In a food processor, pulse onion, corn kernels, garlic and jalapeno until a thick, choppy consistency is reached.
In a large stockpot, heat oil over medium heat. Add tortillas and sauté them until crispy around the edges. Stir in corn-onion mixture, tomatoes, tomato paste and cumin. Simmer 7 minutes while stirring often.
In the stock pot, add chicken broth and butternut squash; bring to a boil and simmer 15 minutes. Transfer small batches to a food processor and puree until smooth. Return the soup to the pot and bring to a boil; reduce heat and simmer for 10 minutes.
Stir in spinach, cooking until wilted. Add turkey and remaining squash; simmer 5 more minutes. Salt and pepper to taste.
- Recipe Courtesy of Cathy Pollak
In a small bowl combine sour cream, lime juice, lime zest from one lime and cumin. Stir all ingredients together.
Transfer soup to individual serving bowls and top with zesty lime sour cream.
Makes about 10 cups.