Squash Hominy Soup Recipes

SQUASH HOMINY SOUP

Squash Hominy Soup image

Using frozen cooked winter squash speeds up the preparation time in this delicious soup. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 1558mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 4g protein.

BUTTERNUT SQUASH HOMINY SOUP

Butternut Squash Hominy Soup image

This dish was inspired by traditional posole, but it's vegetarian. To make it vegan, skip the sour cream.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
1 small red onion, chopped
4 cups cubed peeled butternut squash (about 1 pound 6 ounces), large pieces cut in half
2 1/4 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 large canned chipotle chile pepper, plus 1 tablespoon adobo sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 29-ounce can white hominy, drained
1 15-ounce can black beans, drained and rinsed
1/3 cup sour cream
3 small radishes
1 5-ounce package baby arugula

Steps:

Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes.
Put the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping.
Remove the soup from the heat and add the remaining 3/4 cup corn, the arugula and remaining 1/4 teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes.

BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS

Butternut Squash with Hominy, Corn and Bell Peppers image

Categories Pepper Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Corn Bell Pepper Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients

3 tablespoons butter
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 cups 1/2-inch pieces peeled butternut squash
1 15-ounce can whole golden hominy, rinsed, drained
1 cup frozen corn kernels, thawed
1/3 cup chopped fresh cilantro

Steps:

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.

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