Squash Hominy Soup Recipe
Squash Hominy Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Using frozen cooked winter squash speeds up the preparation time in this delicious soup.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon butter
  • 2 packages (10 ounces each) frozen cooked winter squash, thawed
  • 2 cups chicken broth
  • 1 can (15-1/2 ounces) hominy, rinsed and drained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon each ground ginger, cinnamon and nutmeg
  • 1/4 cup heavy whipping cream

Directions

In a large saucepan, saute onion and garlic in butter until tender. Stir in the squash, broth, hominy and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; stir in cream. Yield: 4 servings.
Originally published as Squash Hominy Soup in Weeknight Cooking Made Easy Annual 2005, p263

Nutritional Facts

1-1/4 cups: 203 calories, 9g fat (5g saturated fat), 28mg cholesterol, 1558mg sodium, 29g carbohydrate (8g sugars, 7g fiber), 4g protein.

  • 2/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon butter
  • 2 packages (10 ounces each) frozen cooked winter squash, thawed
  • 2 cups chicken broth
  • 1 can (15-1/2 ounces) hominy, rinsed and drained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon each ground ginger, cinnamon and nutmeg
  • 1/4 cup heavy whipping cream
  1. In a large saucepan, saute onion and garlic in butter until tender. Stir in the squash, broth, hominy and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; stir in cream. Yield: 4 servings.
Originally published as Squash Hominy Soup in Weeknight Cooking Made Easy Annual 2005, p263

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