Mexican Butternut Squash Soup

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 20%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.8g
  • Carbohydrate: 31.7g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 389mg
  • Calcium: 76mg

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Butternut Squash Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy