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Preparation

1. In a large stockpot heat oil over medium-high. Add onion, garlic & cook 5 minutes, or until onions begin to brown, stirring throughout.

2. Add squash, broth, hominy, beans, tomatoes & chili powder. Reduce heat to medium, cover & cook 25 minutes, or until squash is tender, stirring occasionally.

3. Serve soup topped with avocado & cilantro.

Tips

Don’t have time to prepare the butternut squash? Check your local grocery store for frozen butternut squash. A faster option for those with little time.

Nutrition Facts

6 servings per recipe
Serving size (489g)
Amount per serving
Calories
260
% Daily Value*
Total Fat 7g 9%
    Saturated Fat 1g 5%
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 320mg
17%
Total Carbohydrate 42g 15%
    Dietary Fiber 12g 43%
    Total Sugars 8g  
    Includes 0g Added Sugars 0%
Protein 9g  
Vitamin D 0mcg 0%
Calcium 142mg 10%
Iron 3mg 15%
Potassium 945mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars
0%

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