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Warm up your taste buds with a comforting bowl of Vegan Butternut Squash Pozole, where rich, earthy flavors meet vibrant, zesty spices in a cozy one-pot meal.

This hearty dish features tender butternut squash, hominy, and pinto beans simmered together in a savory broth, infused with the smoky depth of dried guajillo chiles.

It’s a modern twist on the classic Mexican pozole, perfect for cool evenings or when you’re craving something nourishing and satisfying. Top it off with fresh garnishes like lime, cilantro, and creamy avocado for a burst of freshness that will have everyone coming back for more!

Vegan Butternut Squash Pozole Soup

Pozole is a traditional Mexican soup known for its hearty, comforting flavors. This vegan version swaps out the usual meat for butternut squash, offering a delicious and plant-based alternative without sacrificing the rich, bold taste. Butternut squash provides a naturally sweet and velvety texture, perfectly complementing the other ingredients.

Health Benefits of Vegan Butternut Squash Pozole:

This vegan pozole is packed with nutrients:

  • Butternut Squash: Rich in beta-carotene (vitamin A) and vitamin C, which support immune health, skin, and eye function.
  • Hominy: A great source of fiber and complex carbs, aiding digestion and providing steady energy.
  • Vegan Protein: The combination of hominy and pinto beans provides plant-based protein, essential for muscle repair and overall body function.
  • Anti-inflammatory: The combination of spices garlic & oregano, along with the antioxidant-rich squash, helps reduce inflammation in the body.

Other whole food plant-based recipes you might like:

Butternut Squash Pozole

Warm up your taste buds with a comforting bowl of Butternut Squash Pozole, where rich, earthy flavors meet vibrant, zesty spices in a cozy one-pot meal. This hearty dish features tender butternut squash, hominy, and pinto beans simmered together in a savory broth, infused with the smoky depth of dried guajillo chiles.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 8 servings
Calories: 192kcal
Author: Hannah Kaminsky

Ingredients

  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 6 dried guajillo chiles
  • 28 ounces canned low-sodium diced tomatoes
  • 4 cups butternut squash diced (fresh or frozen)
  • 4 cups low-sodium vegetable broth
  • 30 ounces canned hominy drained and rinsed
  • 15 ounces canned low-sodium pinto beans drained and rinsed
  • 1 1/2 teaspoons dried oregano
  • crushed pepper flakes to taste

Garnishes

  • fresh lime, cut into wedges
  • fresh cilantro, roughly chopped
  • toasted pepitas
  • radishes, sliced
  • avocado, diced or sliced
  • oil-free baked tortilla chips Tatemada or make your own
  • hot sauce

Instructions

  • Using the sauté function on your pressure cooker, add the onion and garlic, cooking for 2 – 3 minutes, until softened and aromatic.  Add a splash of vegetable broth as needed to prevent the vegetables from sticking.
  • Remove the stems from the chiles and shake out any seeds that fall away easily, but don’t worry about getting them all out. Rinse the whole chiles briefly then add them, whole, to the onions and garlic. Stir in the tomatoes, butternut squash, vegetable broth, hominy, beans and oregano. 
  • Close the lid and set the top valve to seal. Change the cook setting to high pressure and adjust the timer for 5 minutes.
  • Let the pressure release naturally for 10 minutes, then turn the valve to vent and release the rest of the pressure.
  • Meanwhile, prepare any garnishes you’d like to add. Arrange everything in separate bowls, so everyone can use what they want and personalize their pozole as desired.
  • Carefully remove and discard the chiles from the soup. Add red pepper flakes, to taste.
  • Ladle the pozole into bowls. Top with any garnishes you’d like and enjoy hot.

Notes

Serving suggestion: Pozole is a complete one-pot meal, but you can always bulk it up with your favorite cooked whole grains, like brown rice or quinoa, either on the side or mixed right in.
Notes: Dried guajillo chiles can be found in Mexican markets or well-stocked grocery stores along with the spices and seasonings in the baking aisle. In a pinch, you can substitute 1 ½ – 3 teaspoons of chili powder instead. 
Feel free to substitute black beans for the pinto beans.
If cooking on the stovetop, simmer the pozole for 30 – 45 minutes, adding 1 – 2 cups of additional vegetable broth, since more will evaporate as it cooks with this method.

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 41g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 149mg | Potassium: 673mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8511IU | Vitamin C: 27mg | Calcium: 113mg | Iron: 3mg

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