Mexican Butternut Squash Soup

Submitted by: JustRightMenus

Description:

Note: may substitute water for veggie broth to reduce sodium intake.

Servings: 4

Categories: Mexican, The Produce Box, side dish, squash

From the kitchen of:

Eileen M, from Apex, NC; The Produce Box newsletter 2010

Ingredients

2 tsp olive oil

Group One

2 c. peeled, cubed butternut squash

2 c. onions

1 c. chopped red bell pepper

1 c. chopped celery

1 tsp dried oregano

1 tsp chili powder

1 (4.5 oz) can chopped green chili peppers

Group Two

4 c. canned vegetable broth

1 can (15.5 oz) white hominy or whole-kernel corn, drained

Group Three

1/4 c. fresh lime juice

1 TB minced fresh cilantro

Directions

Heat oil; add squash and all ingredients in Group One. Saute 3 minutes.

Add Group Two (broth and hominy) and bring to a boil. Reduce heat and simmer for 35 minutes or until veggies are tender.

Remove from heat, and stir in lime juice and cilantro.