Butternut Squash and Hominy Soup

Ingredients:

• 3 tbsp. l. olive oil
• 1 small red onion, finely chopped
• 4 cups diced peeled butternut squash (about 600g)
• 2 and 1/4 teaspoons ground cumin
• 1 large chipotle pepper in adobo sauce + 1 tablespoon jarred adobo sauce
• 1 and 1/4 cups frozen popcorn, thawed
• 1 can (820 g) canned white hominy corn, drained
• 1 can (425 g) canned black beans, rinsed
• 1/3 cup sour cream
• 3 small radishes
• 1 package (140 g) of small arugula

Preparation:

1. Heat the olive oil in a large, wide saucepan or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the pumpkin, 2 tablespoons cumin, 3/4 tablespoon salt, and a pinch of freshly ground black pepper. Cook, stirring, until the pumpkin is well coated, 3 to 5 minutes.
2. Place the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to a saucepan with 4 cups water, hominy, and black beans. Cover, increase heat to high, and bring to a boil.
3. Remove the lid, adjust the heat to maintain a moderate simmer, and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
4. Meanwhile, dilute the sour cream with 2-3 teaspoons of water. Slice the radishes into thin slices. Remove the soup from the heat and add the remaining 3/4 cup of corn, the arugula, and the remaining 1/4 teaspoon of cumin. Stir until the corn is warmed through and the arugula has wilted; season with salt and pepper to taste.
5. Ladle the soup into bowls, drizzle with sour cream and garnish with radishes.