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Mexican Butternut Squash Soup

HOWARD L. PUCKETT
Yield 4 servings (serving size: 1 3/4 cups)
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.

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
  • 4 cups Fresh Vegetable Broth or water
  • 1 (15.5-ounce) can white hominy or whole-kernel corn, drained
  • 1/4 cup fresh lime juice
  • 2 tablespoons minced fresh cilantro

Nutrition 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

How to Make It

  1. 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.