Mexican Butternut Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1 cubed, peeled butternut squash
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 (4.5-ounce) can chopped green chiles
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 can vegetable broth and 1 can water
  
• 1 (15.5-ounce) can whole-kernel corn, drained
• 1 can black beans (or 1 1/2 cups cooked black beans)
  
• 1/4 cup fresh lime juice
• 2 tablespoons minced fresh cilantro

Preparation

Heat oil in a large pot over medium-high heat. Add squash and next 6 ingredients (squash through chili powder) Sauté 5 minutes. Add broth, corn and black beans; bring to a boil. Reduce heat and simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro. Also very good with chicken or turkey.