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Ingredients

2 teaspoons olive oil

2 cups cubed peeled butternut squash (about 3/4 pound)

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-ounce) can chopped green chiles

1 teaspoon dried oregano

1 teaspoon chili powder

4 cups Fresh vegetable broth or water

1 (15.5-ounce) can white hominy or whole-kernel corn, drained

1/4 cup fresh lime juice

2 tablespoons minced fresh cilantro

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