Home Diabetic Recipes Butternut Squash Posole (Vegan, Gluten-free)

Butternut Squash Posole (Vegan, Gluten-free)

Credits to the Source Link Shelby Kinnaird

This butternut squash posole combines sweet, spicy, and earthy flavors for a delicious vegan soup that will warm you right up!

This vegan butternut squash posole is a rich, hearty soup that’s easy to make and packed with amazing flavor!

It’s a little bit sweet, a little bit spicy, a little bit earthy, and perfect to warm you up on a chilly day.

Traditional posole (also spelled “pozole”) is a Mexican dish that features hominy, pork or chicken, chile peppers, and seasonings. This vegan recipe uses hearty vegetables and spices to get all that delicious flavor without the meat!

If you’re looking for a rich soup packed with tasty veggies to fill you up, definitely give this easy recipe a try.

How to make butternut squash posole

This posole comes together in one pot on the stove with just a few simple steps!

You can see how in this video and follow the step-by-step instructions below.

Step 1: In a large Dutch oven or heavy-bottom pot, heat the oil over medium-high heat.

Step 2: Stir in the chili powder, then immediately add the squash, chile peppers, oregano, cumin, garlic, and salt.

Step 3: Cook, stirring frequently, until the peppers soften and the spices are evenly distributed over the squash, about 5 minutes.

Step 4: Add water (or stock) and tomatoes, then cover and bring to a slow boil.

Step 5: Uncover, reduce the heat to low, and simmer until the squash is tender, about 20 minutes.

Step 6: Add the hominy and cook until warmed through, about 3 minutes.

Step 7: Top with avocado before serving.

Your delicious vegan posole is ready to enjoy! I like to garnish mine with cilantro for even more wonderful flavor.

To reduce the sodium in this recipe, you can use no-salt-added canned tomatoes or skip the additional Kosher salt.

What to serve with posole

What goes well with a dish that features dried corn kernels as a main ingredient?

More corn, of course!

I love to serve vegan posole with a few tortilla chips. They provide an excellent crunch to contrast the soft vegetables.

Or, if your carb count will allow it, a small piece of cornbread is fantastic for soaking up the soup’s flavor!

If you’re looking for something a bit lighter, a green salad with orange vinaigrette would also be nice.

Butternut Squash Posole in a bowl topped with chopped avocado and cilantro

Is posole a soup or a stew?

The main difference between a soup and a stew is how the dish is prepared. Specifically, a stew is made by stewing the ingredients — in other words, submerging the ingredients and simmering them in a covered pot until they are cooked through.

Usually, a stew uses just enough liquid to cover the other ingredients. As it cooks, the liquid reduces, so a stew becomes very thick.

This means that our vegan posole is probably more of a soup, which uses a good amount of liquid and simmers the ingredients to extract their flavor.

Mexican-inspired posole may seem like a stew because of all the hearty ingredients. If you want, you can always add more water or broth to create a thinner soup.

Storage

Any leftover posole can be stored covered in the refrigerator. For maximum freshness, you should eat the rest of your soup within 4-5 days.

You may notice that the flavors become even deeper and richer after sitting in the fridge overnight. That’s why I always try to make enough to have leftovers!

Other healthy vegan recipes

Vegan recipes can be so warm and comforting! If you’re looking for a few more hearty recipes that are packed with flavor and totally meat-free, here are some of my favorites that I know you’ll enjoy:

When you’ve tried this posole, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

Butternut Squash Posole (Vegan, Gluten-free)

Butternut Squash Posole

This butternut squash posole combines sweet, spicy, and earthy flavors for a delicious vegan soup that will warm you right up!

Prep Time:5 minutes

Cook Time:25 minutes

Total Time:30 minutes

Author:Shelby Kinnaird

Servings:4

Instructions

  • In a large Dutch oven or heavy-bottom pot, heat the oil over medium-high heat.

  • Stir in the chili powder, then immediately add the squash, chile peppers, oregano, cumin, garlic, and salt.

  • Cook, stirring frequently, until the peppers soften and the spices are evenly distributed over the squash, about 5 minutes.

  • Add water (or stock) and tomatoes, then cover and bring to a slow boil.

  • Uncover, reduce the heat to low, and simmer until the squash is tender, about 20 minutes.

  • Add the hominy and cook until warmed through, about 3 minutes.

  • Top with avocado before serving.

Recipe Notes

This recipe is for 4 servings of posole. To reduce the sodium, use no-salt-added canned tomatoes or skip the additional Kosher salt. Leftovers can be stored covered in the refrigerator for 4-5 days.

Nutrition Info Per Serving

Nutrition Facts

Butternut Squash Posole

Amount Per Serving (0 g)

Calories 270 Calories from Fat 131

% Daily Value*

Fat 14.5g22%

Saturated Fat 2.7g17%

Trans Fat 0g

Polyunsaturated Fat 1.8g

Monounsaturated Fat 9g

Cholesterol 0mg0%

Sodium 720.2mg31%

Potassium 769.9mg22%

Carbohydrates 31.2g10%

Fiber 9.3g39%

Sugar 7.6g8%

Protein 4.7g9%

Net carbs 21.9g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Soups and Stews

Cuisine: Mexican

Diet: Diabetic, Gluten Free, Vegan

Keyword: butternut squash posole, vegan posole, vegan recipes

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