Verdi Soup with Sausage & Squash
Ingredients:
For Tomatillo Sauce:
8 to 10 tomatillos, cleaned and halved
4 serrano chilies (or 6 Jalapenos), cleaned and halved
3 cloves garlic, peeled
1 onion, 2 inch chunks
olive oil
salt & pepper
1/2 cup cilantro, chopped
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For Soup:
1 onion, chopped
1 pkg sausage meat
2 cloves garlic, minced
1 can hominy
2 cups butternut squash, peeled and cut into bite size pieces
1 cup chicken or vegetable broth
1 tbl fish sauce
1 tbl sugar
Sour cream or crema for topping
Instructions:
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Make tomatillo sauce: Put tomatillos, onion, garlic and serranos on baking sheet, drizzle with olive oil and salt and pepper. Broil for 7 to 10 minutes until soft and slightly charred. Let cool and put into blender with cilantro. Puree until smooth. Set aside
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Soften onion in dutch oven, add sausage and garlic and cook meat through. Stir in tomatillo sauce, broth, fish sauce, hominy, sugar and squash. Bring to boil and reduce to simmer, cook until squash is tender - about 15 to 20 minutes. Season with salt and pepper if needed.
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Spoon into bowls and top with sour cream and chopped cilantro for serving.
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