Mexican Butternut Squash Soup (3 PTS)

Recipe Ingredients

2 teaspoons	10ml	Olive oil
2 cups	396g / 13oz	Butternut squash - peeled & cubed
		(about 3/4 pound)
2 cups	125g / 4.4oz	Chopped onion
1 cup	237ml	Sweet red pepper
1 cup	110g / 3.9oz	Celery
4 1/2 oz	127g	Chopped green chiles - (1 can)
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Chili powder
14 1/2 oz	411g	Fat-free chicken broth - reduced sodium
15 1/2 oz	440g	Canned whole kernel corn - OR
		Canned white hominy
1/4 cup	59ml	Fresh lime juice
2 tablespoons	30ml	Minced fresh cilantro

Recipe Instructions

Heat oil in a large Dutch oven over medium-high heat. Add squash and next

6

ingredients; saute 3 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.

Yield 4 (1-3/4 cups) servings.

S(Shared in 2000 by):

"[email protected]"; RecipeLu 10/24/00

Per serving according to magazine: Calories 180, Protein 6.9g, Fat 3.4g,

Carbohydrate 32.8g, Fiber 5.7g, Cholesterol 0mg, Sodium 286mg.

Exchanges 2 starches, 1/2 fat.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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