Great Recipes

• 2 teaspoons olive oil
• 2 cups peeled cubed butternut squash (about 3/4 pound)
• 2 cups chopped onions
• 1 cup chopped red bell pepper
• 1 cup chopped celery
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 (4.5-ounce) can chopped green chilies
• 4 cups canned vegetable broth
• 1 (15.5-ounce) can white hominy or whole-kernel corn, drained
• 1/4 cup fresh lime juice
• 2 tablespoons minced fresh cilantro

This zesty soup is a good source of fiber.

Heat in a large Dutch oven over medium-high heat. Add squash and the next 6 ingredients, and sauté 3 minutes. Add vegetable broth and hominy, and bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until vegetables are tender. Remove from heat, and stir in lime juice and cilantro.

Note: You may substitute water for the canned vegetable broth. This will reduce the amount of sodium per serving by 1,000 milligrams.

Courtesy of Weight Watchers Magazine.