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.