Mexican Butternut Squash Soup

Ingredients

 * 2 teaspoons olive oil
 * 2 cups peeled cubed butternut squash (about 3/4 pound)
 * 2 cups chopped onions
 * 1 cup chopped red bell pepper
 * 1 cup chopped celery
 * 1 teaspoon dried oregano
 * 1 teaspoon chili powder
 * 1 (4.5-ounce) can chopped green chilies
 * 4 cups canned vegetable broth
 * 1 (15.5-ounce) can white hominy or whole-kernel corn, drained
 * 1/4 cup fresh lime juice
 * 2 tablespoons minced fresh cilantro

Directions
Heat in a large Dutch oven over medium-high heat. Add squash and the next 6 ingredients, and saut? 3 minutes. Add vegetable broth and hominy, and 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.