Mexican Butternut Squash Soup

• 2 ts Olive Oil
• 2 c Butternut Squash; Peeled And Cubed
• 2 c Chopped Onion
• 1 Cu Chopped Red Bell Pepper
• 1 c Chopped Celery
• 1/2 c Poblano Peppers; Seeded And Sliced
• 1 ts Dried Oregano
• 1 ts Chili Powder
• 4 c Vegetable Broth
• 15 1/2 cn Whole Kernel Corn; Frozen, Thawed
• 1/4 c Fresh Lime Juice

Instructions

1. 1

   Heat oil in a large Dutch oven over medium-high heat.

2. 2

   Add squash and next 6 ingredients (squash through chili powder); sauté 3 minutes.

3. 3

   Add broth and hominy; bring to a boil.

4. 4

   Reduce heat; simmer 35 minutes or until vegetables are tender.

5. 5

   Stir in lime juice and cilantro.