Mexican Butternut Squash Soup #2

Name: Mexican Butternut Squash Soup #2
Yield: 4.0
Ingredients: 2.0 teaspoon Olive Oil; 2.0 cup Peeled Cubed Butternut Squash; 2.0 cup Chopped Onion; 1.0 cup Chopped Red Bell Pepper; 1.0 cup Chopped Celery; 1.0 teaspoon Dried Oregano; 1.0 teaspoon Chili Powder; 1.0 Chopped Green Chiles; 4.0 cup Canned Vegetable Broth; 1.0 can White Hominy Or Whole Kernel Corn; 0.25 cup Fresh Lime Juice; 2.0 tablespoon Minced Fresh Cilantro

Mexican Butternut Squash Soup #2 — a community recipe on Potlikkr.

🍽 Serves 4.0

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Ingredients

2.0 tsp Olive Oil
2.0 cup Peeled Cubed Butternut Squash
2.0 cup Chopped Onion
1.0 cup Chopped Red Bell Pepper

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Method (preview)

1
Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6
2
ingredients, and saute 3 minutes. Add vegetable broth and hominy, and bring to a

boil. Reduce heat, and simmer, uncovered, 35 minutes or until vegetables are

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