Butternut Squash Posole
This butternut squash posole combines sweet, spicy, and earthy flavors for a delicious vegan soup that will warm you right up!
- 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.
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