Butternut Squash Posole

Butternut Squash Posole Recipe

By Brand New Vegan

🔪Prep Time: 30 min

👩‍🍳Cook Time: 30 min


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 1/2 – 2 cups butternut squash, cubed

25oz can hominy, rinsed and drained

1–2 Tbs cilantro

salt & pepper to taste


1Prepare Red Chile Sauce according to recipe – set aside 2 cups

2Peel and cube about 2 cups of squash. Set aside.

3To a large dutch oven, add onion, poblano, and enough veg broth to keep it from sticking

4Once the veggies are softened, add garlic, oregano, and cumin

5Stir and simmer 1 minute

6Add chile sauce and water. Stir well and bring to a boil

7Add squash. When the soup comes back to a boil, reduce heat and cover

8Simmer 15-20 min or until squash is just tender

9Add hominy and cilantro and stir to mix.

10Simmer an additional 5-10 min

11Serve with your choice of garnish

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑