Soup may initially seem a little too "limey" when plain - but adding the cilantro oil really balances out the flavor. Make sure you use 2 full teaspoons of salt - no more no less.
Ingredients
- Delicata Squash 3 medium
- Yellow Onion 1 large
- Carrots 3 medium
- Celery Stalks 2
- Thai Lime (or sub regular lime) 1-2
- Veggie broth 4 cups
- Ground Coriander 2 teaspoons
- Salt 2 teaspoons
- Black pepper to taste
- White hominy 1 large can
- Cilantro 1 bunch
- Olive oil 1/2 cup
- High heat oil of choice a lil bit
Directions
- 1
Preheat oven to 400. Slice ends off delicata squash, then scoop out seeds. Place squash in a baking pan face down with some water. Cook 30-45 minutes (cook till the squash are tender enough to scoop the insides out of the skin easily)
- 2
Make cilantro oil - place the bunch of cilantro in food processor (stems are fine) with 1/2 cup of olive oil and juice from 1/2 of a lime. Blend together very very very well - then strain out solids.
- 3
In a large soup pot - saute onions, carrots, and celery till tender using just a small amount of high heat oil. Add veggie broth, juice from 1/2 lime, coriander, and salt. Scoop out the cooked squash and add it in. Cover with lid and simmer 10 minutes. Then use immersion blender to blend it all up. You may want to add a little more lime or seasoning to the soup - so do a taste test at this point (don't forget the flavor will change a bit once you add cilantro oil).
- 4
Heat hominy in a separate pan or in oven - however you want! Once hominy is warm, add hominy to soup, season with a small amount of black pepper, and then drizzle with cilantro oil for garnish and flavahhh.