Day 92

The Habitat-Mate has a favorite soup we call the Soup of Sadness. We made it for the first time fifteen years ago, when it helped us get through a difficult week. It’s a happy-making stew, and, being hearty but not heavy, it’s excellent to have in the fridge during one of those weeks where everything is upside down. The HM has been making batch after batch these last three months.

Soup of Sadness

(Aka Vegetarian Pozole)

Ingredients

• 4 teaspoons vegetable oil

• 1 chopped onion

• 2 garlic cloves, minced or pressed

• 2 to 3 cups vegetable broth (we use Better than Bouillon)

• 1/8 teaspoon plus additional salt

• 3 1/2 cups canned tomatoes with juice, chopped (28-ounce can)

• 3 to 4 cups peeled, seeded, and cubed butternut squash

• 1 red and 1 green pepper, chopped

• 4 cups drained hominy
  (two 15-ounce cans)

• 2 teaspoons fresh lime juice

• 2 to 3 tablespoons minced chipotles in adobo sauce

• 1 tablespoon chopped fresh oregano

• 2 tablespoons chopped fresh cilantro

Topping

Grated Monterey Jack, avocado cubes, crushed tortilla chips, chopped fresh cilantro, shredded cabbage, fresh lime wedges

Directions

To make the squash easier to peel and cube, the HM par-bakes in a 350 degree oven for 20 to 30 minutes.

Warm the oil in a soup pot. Add the onion and saute on medium-high heat for 5 to 7 minutes, until golden. Stir in the garlic and 1/8 teaspoon of the salt and saute for 2 minutes more. Add the tomatoes and squash and simmer for about 10 minutes.

Add the bell peppers, cover, and cook for 10 to 15 minutes, until the squash is tender. Stir in the hominy, lime juice, chipotles in adobo sauce, cilantro, oregano, and additional salt to taste.

Simmer for 5 minutes.

Serve with your favorite garnishes.

Adapted from “Moosewood Restaurant New Classics” by the Moosewood Collective.