Best Butternut Squash Tomato 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

CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP

Chunky Butternut Squash and Tomato Soup image

Our new fall favorite, this delicious soup is a combination of basic ingredients and a generous helping of vegetables. If you love butternut squash as much as we do, you'll love this hearty soup!

Provided by TTV78

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
4 cups peeled and cubed butternut squash
2 cups carrots, chopped
2 cups celery, chopped
3 cloves garlic, minced
2 cups milk
1 tablespoon Italian seasoning
1 tablespoon cornstarch
1 (14.5 ounce) can no-salt-added diced tomatoes
1 ¼ cups low-sodium chicken broth
1 (8 ounce) can tomato sauce
1 ¼ teaspoons sea salt
¾ teaspoon ground black pepper
2 tablespoons chopped fresh basil

Steps:

Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 44.4 g, Cholesterol 18.7 mg, Fat 9.6 g, Fiber 8.5 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 1059.6 mg, Sugar 19.3 g