Mexican Butternut Squash Soup

Mexican Butternut Squash Soup
Photo by HOWARD L. PUCKETT

Ingredients

  • 1 (15.5-ounce) can white hominy or whole-kernel corn, drained
  • 2 cups cubed peeled butternut squash (about 3/4 pound)
  • 2 cups cubed peeled butternut squash (about 3/4 pound)
  • 1 teaspoon dried oregano
  • ½ cup sliced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh cilantro
  • + 17 more ingredients
    • 1 teaspoon chili powder
    • 1 teaspoon chili powder
    • 1 (15.5-ounce) can white hominy or whole-kernel corn, drained
    • 2 cups chopped onion
    • 2 cups chopped onion
    • 4 cups FreshVegetable Broth or water
    • 4 cups FreshVegetable Broth or water
    • ¼ cup fresh lime juice
    • ¼ cup fresh lime juice
    • 2 teaspoons olive oil
    • 2 teaspoons olive oil
    • 1 cup chopped celery
    • 1 cup chopped celery
    • 1 cup chopped red bell pepper
    • 1 cup chopped red bell pepper
    • 1 teaspoon dried oregano
    • ½ cup sliced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles

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.

View full recipe at My Recipes

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