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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Mexican Butternut Squash Soup

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

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

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

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.

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
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Mexican Butternut Squash Soup recipe

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