This butternut squash posole combines sweet, spicy, and earthy flavors for a delicious vegan soup that will warm you right up!
This vegan butternut squash posole is a rich, hearty soup that’s easy to make and packed with amazing flavor!
It’s a little bit sweet, a little bit spicy, a little bit earthy, and perfect to warm you up on a chilly day.
Traditional posole (also spelled “pozole”) is a Mexican dish that features hominy, pork or chicken, chile peppers, and seasonings. This vegan recipe uses hearty vegetables and spices to get all that delicious flavor without the meat!
If you’re looking for a rich soup packed with tasty veggies to fill you up, definitely give this easy recipe a try.
How to make butternut squash posole
This posole comes together in one pot on the stove with just a few simple steps!
You can see how in this video and follow the step-by-step instructions below.
Step 1: In a large Dutch oven or heavy-bottom pot, heat the oil over medium-high heat.
Step 2: Stir in the chili powder, then immediately add the squash, chile peppers, oregano, cumin, garlic, and salt.
Step 3: Cook, stirring frequently, until the peppers soften and the spices are evenly distributed over the squash, about 5 minutes.
Step 4: Add water (or stock) and tomatoes, then cover and bring to a slow boil.
Step 5: Uncover, reduce the heat to low, and simmer until the squash is tender, about 20 minutes.
Step 6: Add the hominy and cook until warmed through, about 3 minutes.
Step 7: Top with avocado before serving.
Your delicious vegan posole is ready to enjoy! I like to garnish mine with cilantro for even more wonderful flavor.
To reduce the sodium in this recipe, you can use no-salt-added canned tomatoes or skip the additional Kosher salt.
What to serve with posole
What goes well with a dish that features dried corn kernels as a main ingredient?
More corn, of course!
I love to serve vegan posole with a few tortilla chips. They provide an excellent crunch to contrast the soft vegetables.
Or, if your carb count will allow it, a small piece of cornbread is fantastic for soaking up the soup’s flavor!
If you’re looking for something a bit lighter, a green salad with orange vinaigrette would also be nice.
Is posole a soup or a stew?
The main difference between a soup and a stew is how the dish is prepared. Specifically, a stew is made by stewing the ingredients — in other words, submerging the ingredients and simmering them in a covered pot until they are cooked through.
Usually, a stew uses just enough liquid to cover the other ingredients. As it cooks, the liquid reduces, so a stew becomes very thick.
This means that our vegan posole is probably more of a soup, which uses a good amount of liquid and simmers the ingredients to extract their flavor.
Mexican-inspired posole may seem like a stew because of all the hearty ingredients. If you want, you can always add more water or broth to create a thinner soup.
Any leftover posole can be stored covered in the refrigerator. For maximum freshness, you should eat the rest of your soup within 4-5 days.
You may notice that the flavors become even deeper and richer after sitting in the fridge overnight. That’s why I always try to make enough to have leftovers!
Other healthy vegan recipes
Vegan recipes can be so warm and comforting! If you’re looking for a few more hearty recipes that are packed with flavor and totally meat-free, here are some of my favorites that I know you’ll enjoy:
- Quinoa Lentil Chili
- Whole Baked Cauliflower in Tomato Mint Sauce
- Orange Bell Pepper Soup with Roasted Broccoli
When you’ve tried this posole, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Butternut Squash Posole
- 2 tablespoons avocado oil
- 1 tablespoon chili powder
- 1 medium butternut squash (peeled, seeded and cut into 1-inch cubes — about 4 cups)
- 1 poblano chile pepper (seeded and chopped)
- 1 Anaheim chile pepper (seeded and chopped)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 garlic cloves (minced)
- 1/2 teaspoon Kosher salt
- 5 cups water or vegetable stock
- 15 ounces diced fire-roasted tomatoes (1 can)
- 15 ounces hominy (drained and rinsed)
- 1 avocado (diced)
- In a large Dutch oven or heavy-bottom pot, heat the oil over medium-high heat.
- Stir in the chili powder, then immediately add the squash, chile peppers, oregano, cumin, garlic, and salt.
- Cook, stirring frequently, until the peppers soften and the spices are evenly distributed over the squash, about 5 minutes.
- Add water (or stock) and tomatoes, then cover and bring to a slow boil.
- Uncover, reduce the heat to low, and simmer until the squash is tender, about 20 minutes.
- Add the hominy and cook until warmed through, about 3 minutes.
- Top with avocado before serving.