Butternut Squash Tomato Posole Recipes
BUTTERNUT SQUASH POSOLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
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
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
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- Heat oil over medium-high heat in a large heavy-bottomed pot. Add squash, onion, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables begin to soften, 7 to 8 minutes. Add tomato paste, garlic, chili seasoning, cumin, and oregano and cook 1 minute, stirring often. Add broth and hominy and bring to a simmer. Simmer, uncovered, until squash is tender, 12 to 15 minutes. Season to taste with salt.
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