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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  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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