Mexican butternut squash soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive Oil |
| 2 | cups | Butternut Squash; Peeled And Cubed |
| 2 | cups | Chopped Onion |
| 1 | Cu Chopped Red Bell Pepper | |
| 1 | cup | Chopped Celery |
| ½ | cup | Poblano Peppers; Seeded And Sliced |
| 1 | teaspoon | Dried Oregano |
| 1 | teaspoon | Chili Powder |
| 4 | cups | Vegetable Broth |
| 15½ | can | Whole Kernel Corn; Frozen, Thawed |
| ¼ | cup | Fresh Lime Juice |
Directions
Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté 3 minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Sep 15, 1999, converted by MM_Buster v2.0l.