Butternut Squash Posole Recipe

Name: Butternut Squash Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon chili powder; 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups); 1 poblano chile pepper, seeded and chopped; 1 teaspoon dried oregano, plus more for sprinkling; 1 teaspoon ground cumin; 2 cloves garlic, finely chopped; Kosher salt; 1 15 -ounce can no-salt-added tomato puree; 2 15 -ounce cans hominy, drained and rinsed; 1 avocado, diced; Fresh salsa, for topping (optional); Tortilla chips, for serving (optional)

Servings: persons

2 tablespoons vegetable oil
1 tablespoon chili powder
1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups)
1 poblano chile pepper, seeded and chopped
1 teaspoon dried oregano, plus more for sprinkling
1 teaspoon ground cumin
2 cloves garlic, finely chopped
Kosher salt
1 15 -ounce can no-salt-added tomato puree
2 15 -ounce cans hominy, drained and rinsed
1 avocado, diced
Fresh salsa, for topping (optional)
Tortilla chips, for serving (optional)

1
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2
Stir in the chili powder.
3
Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes.
4
Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer.
5
Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking.
6
Season the posole with salt and divide among bowls.
7
Top with the avocado and salsa and sprinkle with oregano.
8
Serve with chips.
9
Per serving: Calories 415; Fat 16 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,451 mg; Carbohydrate 76 g; Fiber 17 g; Protein 9 g
10
Photograph by Justin Walker

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups), 1 poblano chile pepper, seeded and chopped, and more.

Yes, Butternut Squash Posole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Posole

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