Butternut Squash Posole Recipes

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SOUTHWESTERN PORK AND SQUASH SOUP



Southwestern Pork and Squash Soup image

I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 cups reduced-sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

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

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

BUTTERNUT SQUASH POSOLE



Butternut Squash Posole image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

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

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