Go Back
+ servings
Butternut Squash Posole (Vegan, Gluten-free)
Print Recipe
5 from 3 votes

Butternut Squash Posole

This butternut squash posole combines sweet, spicy, and earthy flavors for a delicious vegan soup that will warm you right up!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soups and Stews
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Vegan
Keyword: butternut squash posole, vegan posole, vegan recipes
Servings: 4
Calories: 270kcal
Author: Diabetic Foodie


  • 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)
  • ½ 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.


This recipe is for 4 servings of posole.
To reduce the sodium, use no-salt-added canned tomatoes or skip the additional Kosher salt.
Leftovers can be stored covered in the refrigerator for 4-5 days.


Serving: 0g | Calories: 270kcal | Carbohydrates: 31.2g | Protein: 4.7g | Fat: 14.5g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 720.2mg | Potassium: 769.9mg | Fiber: 9.3g | Sugar: 7.6g | Net carbs: 21.9g