This refreshing soup was contributed by Eileen M, in Apex. Thanks, Eileen! 

Mexican Butternut Squash Soup
Ingredients
2 tsp olive oil
2 c. peeled cubed butternut squash
2 c. chopped onions
1 c. chopped red bell pepper
1 c. chopped celery
1 tsp dried oregano
1 tsp chili powder
1 (4.5 oz) can chopped green chili peppers
4 c. canned vegetable broth
1 can (15.5 oz) white hominy or whole-kernel corn, drained
¼ c. fresh lime juice
1 Tbsp minced fresh cilantro

Directions
1. Heat oil; add squash and next 6 ingredients. Sauté 3 minutes

2. Add veggie broth and hominy and bring to boil. Reduce heat and simmer for 35 mins or till veggies are tender

3. Remove from heat and stir in lime juice and cilantro.

Yield: 4 servings
Note: may substitute water for veggie broth to reduce sodium intake.