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
PRESSURE-COOKER 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 Andersen, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 23m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir pork and onion in oil until browned. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. (A thermometer inserted into pork should read at least 145°.)
Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 637mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 8g fiber), Protein 19g protein. Diabetic Exchanges
SOUTHWESTERN PORK SOUP
A simple broth-based soup is packed with pork, beans and just the right amount of spice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- In 3-quart nonstick saucepan, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until browned. Add onions, chili and garlic; cook and stir 1 minute.
- Add broth and beans. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pork is no longer pink in center. Stir in cilantro and parsley; cook until heated through.
Nutrition Facts : Calories 400, Carbohydrate 45 g, Cholesterol 60 mg, Fat 1/2, Fiber 11 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g
SOUTHWESTERN PORK SOUP (FOR CROCK POT)
This is a great soup, so flavorful and so easy. Even though the avocado, lime juice and cilantro are "garnishes," the flavor of the lime and the cilantro especially is very key to the balance of flavors. This is good enough for company, really yummy. I think you probably could get away with using chicken meat in this too, although I tried this using the pork. Another find from the Robin Miller show, with my adjustments.
Provided by HeatherFeather
Categories Pork
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled).
- Stir to combine.
- Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving.
- Serve with some chips and a sprinkling of cheese too if desired.
Nutrition Facts : Calories 227.9, Fat 7.2, SaturatedFat 1.6, Cholesterol 36.9, Sodium 233, Carbohydrate 22.5, Fiber 7.6, Sugar 3.3, Protein 20.6
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