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Locros Inspired Squash And Yam Soup

Inspired by the South American soup-stew locros, this version incorporates the regional condiment chimichurri for a snap of herby freshness.

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Servings: 4

Prep Time: 01:00

Cook Time: 00:30

Main Ingredients

2 Large sweet potato, peeled and cut in - inch cubes (about cups total)

2 medium acorn or butternut squash, seeded and peeled and cut in - inch cubes (about cups total)

2 - 3 tablespoons olive oil, divided

salt and pepper to taste

1/2 yellow onion, chopped in - inch dice

1/2 bell pepper, chopped in - inch dice

3 garlic cloves, minced and divided

1 tablespoon ground cumin

1 tablespoon ground paprika, preferably spanish

4 cups broth (chicken or vegetable)

16 oz canned hominy, drained and rinsed (optional)

2 cups cooked white beans, optional

1/4 chicken sausage, sliced in - inch slices

1/4 cup each minced cilantro and parsley

1/2 cup cherry tomatoes, quartered, seeded and drained

1 tablespoon sherry vinegar

Preparation

1Preheat oven to 400º. Place 1 tablespoon of olive oil in a bowl. Add chopped squash and sweet potato. Sprinkle generously with salt and pepper, and toss to coat. Place on a parchment covered baking sheet and roast 20 minutes, then stir, and roast another 20 minutes until vegetables are tender but not mushy.

2Heat a soup pot on the stove over medium high heat. When hot, add any leftover oil from the bowl you tossed the veggies in, and up to one additional tablespoon of olive oil as desired. Saute onion until it starts to become golden, then add bell pepper. When onion and pepper are beginning to soften, add 2 of the minced garlic cloves. Add cumin and paprika, and stir one minute, until very aromatic. Add roasted veggies and stir to coat. Add broth, bring to a boil, then reduce heat to a healthy simmer and cook approximately 15 minutes. If using beans and/or hominy, stir in during last 5 minutes of cooking.

3While soup simmers, make chimichurri: Add remaining minced garlic to small bowl, and sprinkle on salt to taste (approximately 1/4 to 1/2 teaspoon). Add vinegar and stir. Add minced herbs, remaining 1 tablespoon of oil, and tomatoes. Let sit.

4If using sausage, brown in small amount of oil on stovetop.

5To serve, ladle soup into bowls and top generously with chimichurri and sausage if using.

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