RECIPES
Try serving this zesty soup with quesadillas.
Yield
4 servings (serving size: 1 3/4 cups)
Ingredients
2 teaspoons olive oil
2 cups cubed peeled butternut squash (about 3/4 pound)
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup sliced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
1 teaspoon dried oregano
1 teaspoon chili powder
4 cups FreshVegetable Broth or water
1 (15.5-ounce) can white hominy or whole-kernel corn, drained
1/4 cup fresh lime juice
2 tablespoons minced fresh cilantro
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.
Nutritional Information
Calories:161 (20% from fat)
Fat:3.5g (sat 0.5g,mono 1.9g,poly 0.8g)
Protein:3.8g
Carbohydrate:31.7g
Fiber:6g
Cholesterol:0.0mg
Iron:2.2mg
Sodium:389mg
Calcium:76mg
SS Recipes
