Squash Hominy Soup

Using frozen cooked winter squash speeds up the preparation time in this delicious soup.

—Taste of Home Test Kitchen

Takes: 20 min. • Makes: 4 servings

• ⅔ cup chopped onion
• 1 tsp. minced garlic
• 1 Tbsp. butter
• 2 pkg. (10 oz. each) frozen cooked winter squash, thawed
• 2 cups chicken broth
• 1 can (15 ½ oz.) hominy, rinsed and drained
• 1 tsp. salt
• ¼ tsp. pepper
• ¼ tsp. each ground ginger, cinnamon and nutmeg
• ¼ cup heavy whipping cream

In a large saucepan, saute the onion and garlic in butter until tender. Stir in the squash, broth, hominy and seasonings. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from the heat; stir in cream.

1 ¼ cups: 203 cal., 9g fat (5g sat. fat), 28mg chol., 1558mg sod., 29g carb. (8g sugars, 7g fiber), 4g pro.

TIP

There are many varieties of winter squash, with thick, hard skins and soft yellow to orange flesh. Acorn and butternut squash would both work equally well for this recipe, but feel free to experiment with a less common variety, such as Hubbard or kabocha.