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Butternut Squash Posole

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Soup, Stew
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Description

The next time you ask the question “What can I do with squash besides make soup?“, you have to look up this recipe for Butternut Squash Posole!

It’s the perfect Starch Solution recipe – with a New Mexican twist.


Scale

Ingredients

  • 1 white onion, diced
  • 1 poblano pepper, seeded and diced
  • 3 cloves garlic, minced
  • 2 tsp Mexican oregano
  • 1 tsp cumin 
  • 2 cups New Mexican Red Chile sauce
  • 1 cup of water (or more to thin as needed)
  • 1 1/22 cups butternut squash, cubed
  • 25oz can hominy, rinsed and drained
  • 12 Tbs cilantro
  • salt & pepper to taste

Instructions

  1. Prepare Red Chile Sauce according to recipe – set aside 2 cups
  2. Peel and cube about 2 cups of squash.  Set aside. 
  3. To a large dutch oven, add onion, poblano, and enough veg broth to keep it from sticking
  4. Once the veggies are softened, add garlic, oregano, and cumin
  5. Stir and simmer 1 minute
  6. Add chile sauce and water.  Stir well and bring to a boil
  7. Add squash.  When the soup comes back to a boil, reduce heat and cover
  8. Simmer 15-20 min or until squash is just tender
  9. Add hominy and cilantro and stir to mix.
  10. Simmer an additional 5-10 min 
  11. Serve with your choice of garnish

Keywords: butternut squash posole