Mexican Butternut Squash Soup

Thumb_mexican_butternut_squash_soup_001

(from walowrey’s recipe box)

This zesty soup is best served with quesadillas. Enjoy!

Serving size: 1 3/4 cups

Nutritional information: 161 calories (20% from fat), 3.5g fat, 0.5g saturated fat, 1.9g monounsaturated fat, 0.8g polyunsaturated fat, 3.8g protein, 31.7g carbohydrate, 6g fiber, 0mg cholesterol, 2.2mg iron, 389mg sodium, 76mg calcium

Source: Cooking Light

Serves 4 people

Categories: Mexican, Soups, Vegan

Ingredients

  • 2 teaspoons organic olive oil
  • 2 cups organic butternut squash, cubed and peeled (about 3/4 pound)
  • 2 cups organic onion, chopped
  • 1 cup organic red bell pepper, chopped
  • 1 cup organic celery, chopped
  • 1/2 cup organic poblano chile, sliced and seeded
  • 1 teaspoon organic oregano
  • 1 teaspoon organic chili powder
  • 4 cups fresh vegetable broth or water
  • 15 1/2 ounces organic white hominy or organic corn
  • 1/4 cup fresh, organic lime juice
  • 2 tablespoons fresh, organic cilantro, minced

Directions

  1. Heat oil in a large Dutch oven over medium-high heat.

  2. Add squash, onion, red bell pepper, celery, poblano chile, oregano, and chili powder; sauté minutes.

  3. Add broth and hominy; bring to a boil.

  4. Reduce heat; simmer 35 minutes or until vegetables are tender.

  5. Stir in lime juice and cilantro.

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