Butternut Squash Posole Recipe – Sunset Magazine

Ingredients

• 1/4 cup canola oil
• About 1 qt. butternut squash cubes (29 oz.)
• 1/2 cup diced onion
• About 3/4 tsp. kosher salt
• 2 tablespoons tomato paste
• 1 tablespoon finely chopped garlic
• 1 tablespoon chili seasoning powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1 qt. reduced-sodium chicken or vegetable broth
• 1 can (25 oz.) hominy, drained
• 1/2 cup finely shredded green cabbage
• 1 lime, cut into wedges
• 1 avocado, peeled and thinly sliced
• 2 or 3 radishes, thinly sliced
• Warm corn tortillas