Mexican Butternut Squash Soup

Caroline

2 tsp. olive oil                                                              1 tsp. dried oregano

2 cups cubed peeled butternut squash (3/4 lb.)           1 tsp. chili powder

2 cups chopped onion                                                 4 cups fresh vegetable broth or water

1 cup chopped red bell pepper                                    15.5 can white hominy or corn, drained

1 cup chopped celery                                                  ¼ cup fresh lime juice

½ cup poblano chili or 4.5oz chopped green chili       2 Tbs. minced fresh cilantro   

                       

Heat oil in large dutch oven over medium heat.  Add squash and next 6 ing.  Saute 3 min.  Add broth and hominy, boil, reduce heat, simmer 35 min or until veggies are tender.  Stir in lime juice and cilantro.