This Mexican soup features Olive oil, Butternut squash — peeled & cubed, about 3/4 pound, Chopped onion, Sweet red pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Mexican Butternut Squash Soup
Description
This Mexican soup features Olive oil, Butternut squash -- peeled & cubed, about 3/4 pound, Chopped onion, Sweet red pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients; saut 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
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chopped green chiles -- (1 can)
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minced fresh cilantro
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1513.7kcal
- % Daily Value *
- Total Fat 52.8g82%
- Saturated Fat 13.3g67%
- Cholesterol 322.6mg108%
- Sodium 424.0mg18%
- Total Carbohydrate 141.0g47%
- Dietary Fiber 19.9g80%
- Sugars 27.2g
- Protein 118.7g238%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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