Mexican Butternut Squash Soup

Ingredients

• 0.8 pound butternut squash cubed peeled
• 1 cup celery chopped
• 1 teaspoon chili powder 
• 15.5 ounce whole-kernel corn white drained canned
• 2 tablespoons cilantro leaves fresh minced
• 0.3 cup juice of lime fresh
• 2 teaspoons olive oil 
• 2 cups onion chopped
• 1 teaspoon oregano dried
• 4.5 ounce poblano chile green seeded sliced chopped canned
• 1 cup bell pepper red chopped
• 4 cups vegetable broth fresh

Equipment

• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add squash and next 6 ingredients (squash through chili powder); saut minutes.
3. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.