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.
Cooking Light NOVEMBER 1997
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.
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