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Mexican Butternut Squash Soup Recipe

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This recipe for Mexican Butternut Squash Soup, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stevie Apple
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
2 cups peeled, cubed butternut squash (about 3/4 lb.)
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
1 tsp. dried oregano
1 tsp. chili powder
1 (4.5 oz.) can chopped green chilies
4 cups canned vegetable or chicken broth
1 (15.5 oz.) can whole-kernel corn, drained
1/4 cup fresh lime juice
2 T. minced fresh cilantro

Directions:
Directions:
In a large Dutch oven, heat oil over medium-high heat. Add squash and next 6 ingredients, saute' about 3 minutes. Add broth and corn. 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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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