SOUTHWESTERN PORK AND SQUASH SOUP
I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
SOUTHWESTERN WINTER SQUASH SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Rub all over with 1 teaspoon olive oil and season the cut sides with salt and pepper. Arrange cut-side down on a baking sheet and roast until very tender, about 30 minutes (a fork should easily pierce the skin). Set aside until cool enough to handle, then scoop out the squash into a bowl and discard the skin.
- Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tortilla pieces and cook, stirring occasionally, until browned, 3 to 4 minutes. Add the carrots, red onion, chile, garlic, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion has softened, about 4 minutes.
- Add the roasted squash, broth and 3 cups water. Bring to a boil, reduce the heat to medium low and simmer until the carrots are very tender, about 25 minutes. Remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. (Or puree the soup in the pot with an immersion blender.) Add up to 1 cup water if the soup is too thick and reheat if needed. Season with salt and pepper. Serve with toppings.
Nutrition Facts : Calories 212, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 299 milligrams, Carbohydrate 38 grams, Fiber 7 grams, Protein 6 grams, Sugar 10 grams
SOUTHWESTERN SQUASH SOUP RECIPE - (4.4/5)
Provided by Sharon-2
Number Of Ingredients 10
Steps:
- 1) Push the squash through the juicer. Set aside 1 cup of the juice. 2) In a blender or food processor, combine 1/4 cup black beans with the mineral water and blend until you have a smooth puree. Set aside the puree. 3) In a medium-sized saucepan, combine the squash juice and black bean puree. Mix thoroughly. 4) Add can tomatoes, rest of the black beans, basil, jalapeno peppers, and chopped cilantro and simmer uncovered over medium-low heat for 5-10 minutes. 5) Serve hot or cold, garnish with sour cream and tortilla chips.
SOUTHWESTERN SQUASH SOUP
This recipe is the perfect soup for a cool winter night. To spice things up even more, add one finely-chopped canned chipotle pepper before you puree the soup.-David Collin, Martinez, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add cumin and coriander; toss to coat. Add sweet potatoes, squash, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. puree in small batches in a blender until smooth; return all to the pan. Add cream; heat through. If desired, season with cayenne pepper and garnish with nutmeg and cilantro.
Nutrition Facts : Calories 128 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 829mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
BUTTERNUT SQUASH SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 11
Steps:
- For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
- For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.
SOUTHWESTERN ROASTED BUTTERNUT SQUASH RECIPE - (4.5/5)
Provided by flour_arrangements
Number Of Ingredients 10
Steps:
- Slice butternut into strips (or small cubes no greater than 1/2 an inch wide) Drizzle with the olive oil and sprinkle with all the spices/seasonings/salt. Use your hands to massage seasoning evenly over the butternut strips. Preheat oven to 400. Bake on a cookie sheet, on the middle rack for about 50 minutes, or until they're slightly browned and tender enough to pierce with a fork. Allow to cool before eating.
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