Autumn’s Butternut Squash Posole

 In Chuckwagon

Rich and hearty, this wonderfully spicy soup, submitted by one of our followers, warms the body, nourishes the soul and fills the belly… Delicious!


  • 4-5 cups of cooked (oven or stove top) butternut squash
  • 2 T vegetable oil
  • 8 cloves of garlic sliced thin
  • 1 medium onion chopped
  • 2 heaping t dried oregano
  • 1 heaping t ground cumin
  • 1 ½ T chili powder to taste
  • 2 cups diced tomato with juice
  • 2 T tomato paste
  • 4 cups vegetable or chicken stock
  • 1 t salt
  • 1 15oz can white hominy
  • 1 15oz can black beans


Lime wedges, chopped cilantro, chopped avocado, chopped onion.

In Dutch oven or heavy stock pot add oil then garlic and onion stirring until soft. Add all of the spices and keep on low heat to allow for absorption of the flavors in the oil. Add tomato paste, stock and salt, bring to a boil and reduce heat to simmer for 10 minutes. Stir in squash and simmer an additional 15 minutes. Take out half of the vegetables and blend with 2 cups of water. Return to pot and add rinsed and drained beans and hominy. Heat through and serve with crusty Italian or corn bread.

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  • Stephanie

    I made this soup for Bill and I tonight. It was delicious! At the last minute, I threw in some fresh spinach that we had in the fridge. It seems like a versatile soup – I could definitely add zucchini or pumpkin in future batches! Lots of love to Mira Ranch!

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