Receta Mexican Butternut Squash Soup

• 2 tsp extra virgin olive oil
• 2 c. peeled cubed butternut squash about 3/4 lb.
• 2 c. minced onion
• 1 c. minced red bell pepper
• 1 c. minced celery
• 1 tsp dry oregano
• 1 tsp chili pwdr
• 1 x 4.5 ounce can minced green chiles
• 4 c. canned vegetable broth
• 1 can white hominy or possibly whole kernel corn liquid removed 15.5 ounce
• 1/4 c. fresh lime juice
• 2 Tbsp. chopped fresh cilantro

Direcciones