Title: Mexican Butternut Squash Soup
Categories: Soups &, Stews
Yield: 4 servings

2 ts Olive Oil
2 c Butternut Squash; Peeled And
-Cubed
2 c Chopped Onion
1 Cu Chopped Red Bell Pepper
1 c Chopped Celery
1/2 c Poblano Peppers; Seeded And
-Sliced
1 ts Dried Oregano
1 ts Chili Powder
4 c Vegetable Broth
15 1/2 cn Whole Kernel Corn; Frozen,
-Thawed
1/4 c 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" on Sep
15, 1999, converted by MM_Buster v2.0l.