Butternut Squash Tomato Posole Food

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

BUTTERNUT SQUASH AND TOMATOES FOR CROCK POT

Butternut Squash and Tomatoes for Crock Pot image

Winter squash and tomatoes are a winning combination. I've combined this with white navy beans and mozzarella cheese to make a complete and inexpensive meal to make ahead in a 2 quart crockpot. Turn on in the morning and by the time you're back from work, voila! There's dinner. This can be assembled the day before and stored in the refrigerator overnight. Please note tip for preparing squash.

Provided by Kumquat the Cats fr

Categories Vegetable

Time 9h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 -3 teaspoon olive oil
1 large leek, white and light green part, chopped (about 3 cups)
1 medium butternut squash, split, scraped, peeled and chopped into 1/2 inch pieces (about 6 cups)
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
2 teaspoons herbes de provence
1 (15 ounce) can navy beans, drained and rinsed (great white)
1 (10 ounce) can Rotel Tomatoes (14 ounce okay)
2 cups lowfat mozzarella cheese, shredded
4 slices bacon, cooked until crisp and crumbled (optional, a vegetarian substitute can be used)

Steps:

Heat oil in non-stick skillet. Add chopped leek and saute for about 5 minutes, or until soft. Mix with butternut squash chunks and add to crockpot. (Tip - half squash with sharp knife, scrape clean with spoon, and heat in 350 degree Fahrenheit oven on baking sheet sprayed with non-stick cooking spray, cut side down, for 15 minutes. Let cool, then peel and cut into chunks).
Add salt and pepper (to taste) and 2 teaspoons herbes de provence.
Top with beans and tomatoes, in that order. Cover and cook on low for 8-9 hours. Can be kept warm for up to 2 hours.
Serve topped with mozzarella cheese and sprinkled with crumbled bacon, if desired.

Nutrition Facts : Calories 348.1, Fat 5.8, SaturatedFat 1.5, Cholesterol 5.4, Sodium 1200.1, Carbohydrate 66.8, Fiber 17.3, Sugar 7.5, Protein 13.4

More about "butternut squash tomato posole food"

BUTTERNUT SQUASH POSOLE RECIPE -SUNSET MAGAZINE

Web Feb 8, 2017 Ingredients 1/4 cup canola oil About 1 qt. butternut squash cubes (29 oz.) 1/2 cup diced onion About 3/4 tsp. kosher salt 2 …
From sunset.com
4/5 (11)
Total Time 45 mins
Servings 4
Calories 428 per serving

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.
Spoon into bowls and serve with cabbage, lime, avocado, radishes, and a basket of warm tortillas.

Butternut Squash Tomato Posole Food

BUTTERNUT SQUASH POSOLE

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!

BUTTERNUT SQUASH AND TOMATOES FOR CROCK POT

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