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Receta Mexican Butternut Squash Soup
by Global Cookbook

Mexican Butternut Squash Soup
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Ingredientes

  • 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

  1. Heat oil in a large Dutch oven over medium-high heat. Add in squash and next 6 ingredients, and saute/fry 3 min. Add in vegetable broth and hominy, and bring to a boil. Reduce heat, and simmer, uncovered, 35 min or possibly till vegetables are tender. Remove from heat, and stir in lime juice and cilantro.
  2. NOTES : You may substitute water for the canned vegetable broth. This will reduce the amount of sodium by 1,000 milligrams.
  3. Serving size: 1 3/4 c.
  4. Sodium: 1,244 mg (see note)