This recipe comes together quickly and easily and you can even use your Thanksgiving leftovers. Manny likes to add curry and coriander to his Grandmother’s recipe to enhance the sweetness of the squash, but if you’re looking for a more traditional flavor you can omit.
3 tablespoons pareve butter
4 cups chicken or vegetable stock
1 cup onion, diced
2 clove garlic, minced
1 butternut or acorn squash, pre-baked and pureed( Good use for leftovers!)
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground coriander
1 cup hominy, cooked
1 cup of corn
1 cup green beans, fresh or cooked (If you don’t want soft green beans you can use fresh and just chop and throw in and then cook simmer soup until they’re cooked to your doneness. Manny often uses leftover green bean casserole with the topping taken off and adds them right at the end)
1⁄8 teaspoon crushed red pepper
3 cups of shredded dark meat turkey (optional)
How to make:
Melt butter in a large saucepan over medium-high heat.
Add onion and garlic, cook for 3 to 5 minutes or until tender.
Stir in spices, and cook until bloomed.
Add stock, corn, hominy, and beans, and bring to a boil.
Reduce heat to low and cook, stirring occasionally, for 15-20 minutes.
Stir in pureed squash, cook for 5 minutes or until heated through.