Busters Recipes

Mexican Butternut Squash Soup


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


1. Heat in a large Dutch oven over medium-high heat. Add squash and the next
6 ingredients, and sauté 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.
Yield: 4 servings

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