Butternut Squash Posole

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  • Level: Easy
  • Total: 40 min
  • Prep: 18 min
  • Cook: 22 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons vegetable oil

1 tablespoon chili powder

1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups)

1 poblano chile pepper, seeded and chopped

1 teaspoon dried oregano, plus more for sprinkling

1 teaspoon ground cumin

2 cloves garlic, finely chopped

Kosher salt

1 15-ounce can no-salt-added tomato puree

2 15-ounce cans hominy, drained and rinsed

1 avocado, diced

Fresh salsa, for topping (optional)

Tortilla chips, for serving (optional)


  1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes. Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking.
  2. Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips.