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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Mexican Butternut Squash Soup Recipe

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This recipe for Mexican Butternut Squash Soup is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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