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Butternut Squash & Tomato Posole
Easy vegetarian recipes: Butternut Squash & Tomato Posole from ONIE
Butternut Squash & Tomato Posole

Servings:

6

Time:

45 minutes

Ingredients

  • 1 Tbsp olive oil
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 lb butternut squash, peeled & diced (yields 3 cups)
  • 2 cups 50% less sodium beef broth
  • 1 (15.5 oz) can white hominy, drained & rinsed
  • 1 (15.5 oz) can no-salt-added pinto beans
  • 2 (14.5 oz) cans no-salt-added diced tomatoes
  • 2 Tbsp chili powder
  • 1 avocado, peeled & diced
  • 1/4 cup fresh chopped cilantro

Preparation

  1. In a large stockpot heat oil over medium-high. Add onion, garlic & cook 5 minutes, or until onions begin to brown, stirring throughout.
  2. Add squash, broth, hominy, beans, tomatoes & chili powder. Reduce heat to medium, cover & cook 25 minutes, or until squash is tender, stirring occasionally.
  3. Serve soup topped with avocado & cilantro.

Encuentra la receta en español aquí.

Tips/Notes

Don't have time to prepare the butternut squash? Check your local grocery store for frozen butternut squash. A faster option for those with little time.