Mexican Butternut Squash Soup Recipe

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Ingredients

Count

Nutrition

300

Calories

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Ingredients:

Serving

2 tsp olive oil
2 cups cubed peeled butternut squash (about 3/4 lb)
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup sliced seeded poblano chile or 1 (4.5-oz) can chopped green chiles
1 tsp dried oregano
1 tsp chili powder
4 cups fresh vegetable broth or water
1 (15.5-oz) can white hominy or whole-kernel corn, drained
1/4 cup fresh lime juice
2 tbsp minced fresh cilantro

Directions:

Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	299.77 Kcal (1255 kJ)
Calories from fat	72.95 Kcal
		% Daily Value*
Total Fat	8.11g	12%
Cholesterol	2.46mg	1%
Sodium	1331.42mg	55%
Potassium	955.33mg	20%
Total Carbs	53.34g	18%
Sugars	12.6g	50%
Dietary Fiber	7.42g	30%
Protein	7.51g	15%
Vitamin C	81mg	135%
Vitamin A	2mg	68%
Iron	23.7mg	132%
Calcium	115.3mg	12%

Amount Per 100 g
Calories	56.77 Kcal (238 kJ)
Calories from fat	13.82 Kcal
		% Daily Value*
Total Fat	1.54g	12%
Cholesterol	0.47mg	1%
Sodium	252.15mg	55%
Potassium	180.92mg	20%
Total Carbs	10.1g	18%
Sugars	2.39g	50%
Dietary Fiber	1.4g	30%
Protein	1.42g	15%
Vitamin C	15.3mg	135%
Vitamin A	0.4mg	68%
Iron	4.5mg	132%
Calcium	21.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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