Mexican Butternut Squash Soup

Mexican Butternut Squash Soup Recipe
HOWARD L. PUCKETT
This is not your typical butternut squash soup. This Mexican version comes out chunky, hearty, and perfect for a chilly evening at home. Serve with quesadillas.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Nutritional Information

Calories 161
Caloriesfromfat 20 %
Fat 3.5 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 0.8 g
Protein 3.8 g
Carbohydrate 31.7 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 389 mg
Calcium 76 mg

Ingredients

2 teaspoons olive oil
2 cups cubed peeled butternut squash (about 3/4 pound)
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup sliced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
1 teaspoon dried oregano
1 teaspoon chili powder
1 (15.5-ounce) can white hominy or whole-kernel corn, drained
1/4 cup fresh lime juice
2 tablespoons minced fresh cilantro

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté 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.

Note:

November 1997
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