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Slow Cooker Butternut Squash Posole

Cubes of sweet butternut squash, creamy pink pinto beans, and toothy hominy corn simmered in a chile-seasoned tomato broth, this vegetarian slow cooker butternut squash posole is ridiculously easy to make. At the table everyone adds their own garnishes–sliced radishes, toasted pumpkin seeds, avocado, cilantro, a squeeze of lime, and maybe some crumbled salty cheese.

Slow Cooker Butternut Squash Posole

Hallelujah–starting this Sunday we’re working towards more sunlight everyday! It’s winter solstice. Take a moment to set aside the rush of the holidays, the parties, the shopping, the craziness of it all. Celebrate winter solstice–the return to light.
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Ingredients for Slow Cooker Butternut Sqash Posole

In Mexico, posole is the traditional stew on Christmas Eve. Usually made with pork, posole is named for its main ingredient, the large kernel hominy corn known as posole, or pozole. I love this slow cooker vegetarian version—you will too.

Someone reminded me today of the winter solstice gathering we used to hold at our house. The party was a quiet meditation with music wishing happiness, peace, health and freedom, for ourselves, for those we love, and towards all beings. It wasn’t your normal holiday celebration for sure.

After the meditation we all shared hugs and a potluck feast. I served slow cooker butternut squash posole!

Slow Cooker Butternut Squash Posole | Letty's Kitchen

Make it a fabulous week–get in the kitchen and cook something delicious! May the light in your heart shine into the world.

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all in the pot for Slow Cooker Butternut Sqash Posole

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5 from 1 vote
Slow Cooker Butternut Squash Posole | Letty's Kitchen
Slow Cooker Butternut Squash Posole
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
 

This Mexican inspired posole is perfect for a party or a busy day. In the morning put everything in the crockpot--a delicious vegetarian stew will be waiting for you in 8 hours. Butternut squash shines when cooked in a slow cooker because the squash keeps a firmer texture and shape than it might in the oven or on the stovetop.

Course: Main Course
Cuisine: Vegetarian, Gluten free, Vegan friendly
Keyword: posole, chiles, pinto beans, butternut squash
Servings: 12 servings.
Author: Letty Flatt
Ingredients
  • 1 tablespoon olive oil
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 6 dried guajillo chile peppers (see note)
  • 1 (28-ounce) can diced tomatoes
  • 1 butternut squash , cut in ¾-inch dice (4 to 6 cups) (see note)
  • 4 cups vegetable broth
  • 1 (28-ounce) can hominy, drained and rinsed
  • About 2 ½ to 3 cups cooked pinto beans , or 2 (15-ounce cans), drained and rinsed
  • 1 ¼ teaspoon dried oregano
  • sea salt , as needed
  • red pepper flakes , optional
Garnishes:
  • Lime wedges
  • Chopped cilantro
  • Toasted pumpkin seeds
  • Sliced radishes
  • Crumbled cotija or feta cheese
  • Avocado cubes or slices
  • Tortilla chips , optional
Instructions
  1. Put the olive oil, onion and garlic in a slow cooker stoneware insert. Break the top stem from the chiles and discard. Shake away any seeds that fall easily out of the chiles, but don’t fuss getting them all out. Add the chiles to the onions and garlic. Stir in the tomatoes, butternut squash, vegetable broth, hominy, beans and oregano. Cover and cook on High for 8 hours.
  2. Carefully remove the chiles. Adjust the seasoning to your taste with salt and red pepper flakes.
  3. Ladle the posole into large bowls. At the table, let everyone squeeze a lime wedge or two into their bowl, and garnish as they wish with cilantro, pumpkin seeds, radishes, cheese, and avocado. Serve with tortilla chips, if desired.
Recipe Notes
  • Frozen butternut squash cubes can substitute for fresh cut.
  • Dried guajillo chiles have smooth maroon-colored skins. They measure 4 to 6 inches long, about 1 3/4 inches wide. Look for packaged guajillo chiles in Mexican food markets.

11 comments

  • I Love this post Letty. The Posole looks amazing and it brings back wonderful Park City Sangha memories for me when you spoke about the meditation piece! Thank you so much for sharing your delicious recipes. 🙂 Reply · 19 December, 2014

    • Letty

      You are welcome. Happy Solstice to you! Reply · 19 December, 2014

  • Posole in a Los Angeles obsession, butternut squash makes it perfect. GREG Reply · 21 December, 2014

    • Letty

      Must be the texture of hominy corn. and the chile. Reply · 21 December, 2014

  • Savvy

    have been eating posole since early trips to Taos in the 90’s! thanks for the combo here!! Reply · 4 January, 2015

    • Letty

      Don’t you love the texture of the corn? Thanks for the comment! Reply · 4 January, 2015

  • Diane

    Big thanks for this one Letty, both Geoff and I love it!

    Diane Reply · 9 February, 2015

    • Letty

      You are welcome. We can buy fresh (not from can) vacuum-packed posole in Los Barriles. Reply · 10 February, 2015

  • […] You might also like my Greens and Potato Soup with hominy corn. Or this Slow Cooker Butternut Squash Posole. […] Reply · 23 December, 2015

  • Allison Shayne

    Hi Letty,
    Happy New YEAR!!
    I am a Salt Lake City Local..foodie,play girl,dog loving nordic skiing mama..
    I love your blog..thank you!!
    I added green chiles and cinnamon and graded Mexican chocolate to your stew..it was delicious! Thank you,Ally Reply · 3 January, 2016

    • Hi Allison! So happy you are here and pleased to meet you–virtually…
      Mmmm, love the additions of chiles, cinnamon and chocolate to the posole stew! Reply · 3 January, 2016

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