Mexican Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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