here you go - coco's recommendation. I haven't made this one, but it does look good.
Butternut Tortilla Soup
(Cuisine at home, October 2004, Issue 47, p. 32)
Makes: About 12 Cups
For the Butternut Tortilla Soup—
Parbake; Let Cool; Peel and Dice:
1 butternut squash (about 1 1/2 lb.)
Pulse in Food Processor until Finely Chopped:
1 cup fresh corn kernels (2 ears)
1 cup onion, coarsely chopped
2 large garlic cloves
1 jalapeño, seeded
Heat:
2 T. vegetable oil
Add; Saute until Crisp:
2 corn tortillas, cut into 1
Stir in along with Corn Mixture:
2 cups Roma tomatoes, seeded, chopped
2 T. tomato paste
1 T. ground cumin
Stir in along with 1 1/2 Cups Squash:
6 cups chicken broth
Brown in Nonstick Skillet:
1 1/4 lb. ground turkey*
Stir in; Cook until Wilted:
6 oz. baby spinach
Add along with Remaining Squash:
1 can (15.5 oz.) white hominy, drained
Salt and pepper to taste
For the Lime Cream—
Stir Together for Garnish:
1 cup sour cream
2 T. fresh lime juice
1/4 t. kosher salt
1/4 t. ground cumin
Minced zest of one lime
Preheat oven to 350°. Prepare squash by pricking the skin with a fork.
Parbake it by baking for 30 minutes, or until skin loosens, turning once. (Tongs will leave an indentation on the skin when the squash is done.) Cool until easy to handle; peel and dice to yield about 3 cups.
Pulse corn, onion, garlic, and jalapeño in a food processor until finely chopped.
Heat oil over medium heat in a large stock pot.
Add tortillas and saute until slightly crisp.
Stir in corn mixture, tomatoes, tomato paste, and cumin; cook 5 minutes, stirring frequently.
Stir in broth and 1 1/2 cups squash; bring to a boil. Simmer 10 minutes, 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 minutes.
Brown turkey in a nonstick skillet over medium-high heat, breaking up any large chunks with a wooden spoon.
Stir in spinach and cook until wilted.
Add remaining squash, turkey, and hominy; simmer 5 minutes, then season with salt and pepper.
Stir all ingredients together for the Lime Cream. Garnish soup with Lime Cream right before serving.
C@H notes:
1. * if ground turkey isn't you cup of soup, try oneof these:
1 1/4 lb. ground sirloin
1 1/4 lb. pork tenderloin, diced
1 lb. kielbassa, diced
2. Puree in small batches to prevent hot soup from leaking out the top.
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Now Denise, your problem is deciding which to try.