Mexican butternut squash soup

Yield: 4 servings

Measure Ingredient
2 teaspoons Olive Oil
2 cups Butternut Squash; Peeled And Cubed
2 cups Chopped Onion
1 \N 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

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.

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