3/4 cup chopped peeled butternut squash (about 4 1/2 oz.)
1/2 cup uncooked pearl barley
1 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 (15-oz.) can white hominy, rinsed and drained
1/2 cup chopped zucchini
1 ripe avocado, diced
1/4 cup packed fresh cilantro leaves
1/4 cup light sour cream
4 lime wedges
Est. added sugars 0g
How to Make It
1. Heat oil in a Dutch oven over medium-high. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, about 5 minutes. Add bell pepper and onion; cook, stirring occasionally, until onion is translucent, about 4 minutes. Add garlic, thyme, and flour; cook, stirring often, 1 minute. Stir in beer; cook until liquid is reduced and glossy, about 7 minutes. Stir in vegetable stock, squash, barley, black pepper, and salt; bring to a boil. Reduce heat to medium-low; cover and cook until barley is tender, about 40 minutes. Stir in hominy and zucchini; simmer until zucchini is tender but still bright green, about 5 minutes.
2. Divide soup evenly among 4 bowls; top servings evenly with diced avocado, cilantro, sour cream, and lime wedges.
Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes, available May 16, 2017 ($22, Oxmoor House)