Butternut Squash and Tomato Posole
Ingredients
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.
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.
Click on each plate group to see how this recipe meets the MyPlate standard
| 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. | |
