Mexican Butternut Squash Soup

== Ingredients ==
* 2 teaspoons olive oil
* 2 cups peeled cubed butternut squash (about ¾ pound)
* 2 cups chopped onions
* 1 cup chopped red bell pepper
* 1 cup chopped celery
* 1 teaspoon dried oregano
* 1 teaspoon chili powder
* 1 (4½-ounce) can chopped green chilis
* 4 cups canned vegetable broth
* 1 (15½-ounce) can white hominy or whole-kernel corn, drained
* ¼ cup fresh lime juice
* 2 tablespoons minced fresh cilantro 
== Directions ==
# Heat in a large Dutch oven
# Add Squash and the next 6 ingredients, and saut 3 minutes.
# Add vegetable broth and hominy, and bring to a boil.
# Reduce heat, and simmer, uncovered, 35 minutes or until vegetables are tender. 
# Remove from heat, and stir in lime juice and cilantro.
Category:Butternut squash Soup Recipes
Category:Chile pepper Recipes
Category:Corn Recipes
Category:Hominy Recipes
Category:Lime juice Recipes
Category:Mexican Soups
Category:Red bell pepper Recipes