Recipe for Mexican Butternut Squash Soup

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Yield:

Ingredients:

Amount	Ingredient
2 tsp	Olive Oil
2 cup	Butternut Squash Peeled And Cubed
2 cup	Chopped Onion
1 cup	Chopped Red Bell Pepper
1 cup	Chopped Celery
1/2 cup	Poblano Peppers Seeded And Sliced
1 tsp	Dried Oregano
1 tsp	Chili Powder
4 cup	Vegetable Broth
1/2 can	Whole Kernel Corn, Frozen Thawed

Instructions:

Instructions: Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); saute 3 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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