Mexican Butternut Squash Soup

Ingredients

 * 2 teaspoons olive oil
 * 2 cups peeled cubed butternut squash (about ¾ pound)
 * 2 cups chopped onions
 * 1 cup chopped red bell pepper
 * 1 cup chopped celery
 * 1 teaspoon dried oregano
 * 1 teaspoon chili powder
 * 1 (4½-ounce) can chopped green chilis
 * 4 cups canned vegetable broth
 * 1 (15½-ounce) can white hominy or whole-kernel corn, drained
 * ¼ cup fresh lime juice
 * 2 tablespoons minced fresh cilantro

Directions

 * 1) Heat in a large Dutch oven
 * 2) Add Squash and the next 6 ingredients, and saut 3 minutes.
 * 3) Add vegetable broth and hominy, and bring to a boil.
 * 4) Reduce heat, and simmer, uncovered, 35 minutes or until vegetables are tender.
 * 5) Remove from heat, and stir in lime juice and cilantro.