Mexican Butternut Squash Soup

Category: Soups, Stews and Chili

Cuisine: Mexican

Ready in 1 hour

Ingredients

2 c Butternut Squash; Peeled And

2 c Onions chopped

1 ts Chili powder

1/4 c Fresh lime juice

2 ts olive oil

1/2 c Poblano Peppers; Seeded And

4 c Vegetable broth

1 ts Dried Oregano

15 1/2 cn Whole Kernel Corn; Frozen,

1 Cu Chopped Red Bell Pepper

1 c Celery chopped

Directions

Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); saute 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@columbus.rr.com> on Sep 15, 1999,

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