Best 2 Butternut Squash Posole Recipes

BUTTERNUT SQUASH POSOLE

Butternut Squash Posole image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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)

Steps:

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.
Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips.

Nutrition Facts : Calories 415 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1451 milligrams, Carbohydrate 76 grams, Fiber 17 grams, Protein 9 grams

CHICKEN BUTTERNUT SQUASH POSOLE

Chicken Butternut Squash Posole image

This is quick to put together and smells great while cooking! You can have fun with different types of salsas to add different flavor profiles! Cheese, green onions, and cilantro can be used as garnish, if desired.

Provided by dthron

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 8h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound boneless chicken breasts, cut into 2-inch pieces
1 pound butternut squash, peeled and cut into 1-inch pieces
2 (15 ounce) cans red beans, drained and rinsed
1 (28 ounce) can hominy
3 cups low-sodium chicken broth
1 (16 ounce) jar salsa
½ (12 fluid ounce) can or bottle beer
2 teaspoons dried Mexican oregano
½ cup heavy whipping cream

Steps:

Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 41.7 g, Cholesterol 54.2 mg, Fat 8.5 g, Fiber 9.6 g, Protein 21.3 g, SaturatedFat 4.1 g, Sodium 913 mg, Sugar 6.8 g

Tips:

Choose the right butternut squash: Look for a squash that is heavy for its size, with a deep orange color and smooth, unblemished skin.
Roast the butternut squash before adding it to the posole: This will help to bring out its sweetness and flavor.
Use a variety of beans: This will give the posole a more complex flavor and texture.
Don't be afraid to experiment with different toppings: Some popular choices include avocado, cilantro, lime wedges, and sour cream.
Make a big batch of posole: It's a great dish to have on hand for busy weeknights or to serve at a party.

Conclusion:

Butternut squash posole is a delicious and versatile dish that can be enjoyed all year round. It's a great way to use up leftover butternut squash, and it's also a healthy and hearty meal that's perfect for a cold day. So next time you're looking for a new soup recipe, give butternut squash posole a try!