Mexican Butternut Squash Soup

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

Preparation

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.