Mexican Butternut Squash Soup

 

 

 

 

 

 

 

 

Ingredients

• 2  teaspoons  olive oil
• 2  cups cubed peeled butternut squash (about 3/4 pound)
• 1/2 onion-chopped
• 1  cup  chopped red or green bell pepper
• 1 (4.5-ounce) can chopped green chiles
• 1  teaspoon  dried oregano
• 1  teaspoon  chili powder
• 2 cans  vegetable broth
• 1  (15.5-ounce) can whole-kernel corn, drained
• 1 can black beans
  
• 2 TBL fresh lime juice
• 1/4 cup  minced fresh cilantro

Preparation

Heat oil in a large stock pot over medium-high heat. Add squash and next 5 ingredients (squash through chili powder); saute 2 minutes. Add broth, corn and beans; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.