Southwestern Tomato Squash Soup Recipes

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CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP

Our new fall favorite, this delicious soup is a combination of basic ingredients and a generous helping of vegetables. If you love butternut squash as much as we do, you'll love this hearty soup!

Provided by TTV78

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 16



Chunky Butternut Squash and Tomato Soup image

Steps:

  • Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
  • Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 44.4 g, Cholesterol 18.7 mg, Fat 9.6 g, Fiber 8.5 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 1059.6 mg, Sugar 19.3 g

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
4 cups peeled and cubed butternut squash
2 cups carrots, chopped
2 cups celery, chopped
3 cloves garlic, minced
2 cups milk
1 tablespoon Italian seasoning
1 tablespoon cornstarch
1 (14.5 ounce) can no-salt-added diced tomatoes
1 ¼ cups low-sodium chicken broth
1 (8 ounce) can tomato sauce
1 ¼ teaspoons sea salt
¾ teaspoon ground black pepper
2 tablespoons chopped fresh basil

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



Southwestern Pork and Squash Soup image

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

1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 cups reduced-sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt

SOUTHWESTERN WINTER SQUASH SOUP

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 16



Southwestern Winter Squash Soup image

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

2 medium kabocha or butternut squash (about 4 pounds)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 white corn tortillas, torn into large pieces
4 carrots, chopped
1 red onion, chopped
1 red Fresno or jalapeno chile pepper, chopped (remove seeds for less heat)
2 cloves garlic, finely chopped
1 teaspoon ground cumin
6 cups low-sodium chicken or vegetable broth
Assorted toppings:
Pomegranate seeds
Sliced scallions
Sour cream mixed with lime zest and juice
Toasted pepitas
Cooked bacon

SOUTHWESTERN TOMATO SOUP

This smooth flavorful tomato soup is unbeatable when the season's ripest tomatoes are available and the weather starts to cool. Each delicious fresh-tasting bowlful will warm you from the inside out.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14



Southwestern Tomato Soup image

Steps:

  • Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes., In a small skillet, saute onion and garlic in oil until tender. Transfer to a blender; add tomatoes and peppers. Cover and process until smooth., Press mixture through a strainer with a spoon; discard seeds. Place mixture in a large saucepan. Add the broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through., Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired.

Nutrition Facts :

10 plum tomatoes, halved lengthwise
1 to 2 Anaheim peppers, halved and seeded
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Oil for frying
8 corn tortillas (6 inches), cut into 1/4-inch strips
Sour cream, optional

BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 13



Butternut Squash and Italian Sausage Soup image

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
  • In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
  • With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
  • In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
  • Serve the soup in bowls, garnished with the crispy sage leaves.

1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butter

BUTTERNUT SQUASH AND SAUSAGE SOUP

Soup comforts the soul and this creamy, healthy soup does nothing short of that. This makes a large pot and I love sharing it with others. --Jerilyn Korver, Altoona, Iowa

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 18



Butternut Squash and Sausage Soup image

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside., In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer until carrots are tender, 15-20 minutes. , Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 783mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 8g fiber), Protein 14g protein.

1 large butternut squash (4 to 4-1/2 pounds)
1 medium onion, chopped
1 medium tart apple, peeled and coarsely chopped
2 teaspoons olive oil
6 garlic cloves, minced
2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups reduced-sodium chicken broth
4 fully cooked Italian chicken sausage links, chopped
4 large carrots, chopped
2/3 cup reduced-fat plain Greek yogurt
4 teaspoons minced fresh sage
1 teaspoon cider vinegar
Optional: Cornbread croutons and additional yogurt

TOMATO SUMMER SQUASH SOUP

This is a great recipe to use food from the summer garden. Although the recipe calls for canned tomatoes, one could add 2 cups fresh tomatoes. I used canned tomatoes with basil, oregano & garlic seasoning. I also sauteed the vegetables in olive oil instead of the broth. DH said this is great! This is from 500 More Fat-Free Recipes by Sarah Schlesinger.

Provided by Chef Zephyr

Categories     Vegetable

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11



Tomato Summer Squash Soup image

Steps:

  • 1. Heat 1/2 cup broth in large pot over medium heat.
  • 2. Add carrot, onion, celery, and squash.
  • 3. Simmer gently for 5 minutes.
  • 4. Add garlic and basil.
  • 5. Gradually stir in flour and cook for 5 minutes.
  • 6. Gradually add remaining broth and tomatoes.
  • 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
  • 8. Add black pepper and milk.
  • 9. Heat through and serve hot.

8 1/2 cups fat-free low-sodium chicken broth
1 medium carrot, minced
1 medium onion, minced
1 stalk celery, minced
4 cups yellow squash, minced
4 garlic cloves, minced
1 tablespoon dried basil
1/2 cup all-purpose flour
2 cups low-sodium tomatoes, chopped with juice
1/2 teaspoon ground black pepper
1 cup skim milk

SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP

I was trying a new recipe that a friend gave me, but didn't have all of the ingredients on hand. I substituted with items that I had in the pantry, and came up with this soup.

Provided by NELady

Categories     Chicken

Time 1h10m

Yield 1 Cup, 11 serving(s)

Number Of Ingredients 8



Southwestern Chicken Barley Tomato Soup image

Steps:

  • In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
  • Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
  • Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
  • Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
  • Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.

4 large tomatoes, diced
1 (16 ounce) jar medium hot salsa (Pace Picante, recommended)
1 (14 1/2 ounce) can fat free chicken broth
3 cups water
1 bunch green onion, chopped
1 cup quick-cooking barley
1 (15 ounce) can black beans, drained, rinsed
1 1/2-2 lbs chicken breasts, cooked, cut into bite-sized pieces

SOUTHWESTERN TOMATO SQUASH SOUP

Number Of Ingredients 15



Southwestern Tomato Squash Soup image

Steps:

  • 1. Heat the oil in a medium skillet over low heat. Add the onion, garlic, and celery, and saute 2 minutes. Add the pepper, cumin, and basil, and saute 5 minutes more or until the vegetables are tender. 2. Transfer the sauteed vegetables to a large heavy kettle over medium-low heat. Add the beans, tomatoes, squash, corn, and enough of the water to achieve the desired consistency. Cover and simmer 5 to 10 minutes. 3. Stir the liquid aminos, vinegar, and pepper into the soup. Mix well and serve. For a Change . . . * Instead of adding the corn and tomato puree to the simmering soup in Step 2, stir them into the soup raw right before serving.

Nutrition Facts : Nutritional Facts Serves

2 tablespoons olive oil
1 cup chopped onion
6 cloves garlic minced
2 stalks celery chopped
1 poblano pepper diced or 1/2 medium green bell pepper
1 tablespoon ground cumin
1 tablespoon chopped fresh basil
3 cups cooked pinto or red kidney beans
2 large tomatoes pureed
1 cup baked winter squash
1 cup fresh or frozen corn kernals
3 cups water or unsalted vegetable broth, or as needed
3 tablespoons Braggs Liquid Aminos or tamari sauce
1 1/2 tablespoons balsamic vinegar or to taste
1/2 teaspoon white pepper

SOUTHWESTERN SOUP

A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (4 quarts).

Number Of Ingredients 11



Southwestern Soup image

Steps:

  • In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

SOUTHWESTERN TOMATO SOUP

Garlicky southwestern inspired soup. The cilantro is really the key here, though if you've not tried cilantro before, consider reducing the qty to 1 cup to start since the flavor is unusual and intense.

Provided by rsarahl

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14



Southwestern Tomato Soup image

Steps:

  • Heat olive oil in a stockpot on medium heat.
  • Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
  • Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
  • Bring to a boil, then reduce heat to low.
  • Simmer for 30 minutes, uncovered.
  • Stir in parsley and check for seasoning.
  • Add additional salt and pepper if necessary.
  • Add chickpeas, corn and cumin and bring back to a boil.
  • Simmer for 5 minutes.
  • Reduce heat to low.
  • Stir in cilantro.
  • Ladle soup into bowls.
  • Garnish with crushed tortilla chips.
  • Serve immediately.

1 tablespoon olive oil
2 onions, chopped (about 4 cups)
2 carrots, peeled and chopped (about 1 cup)
2 celery ribs, chopped (about 3/4 cup)
8 cups vegetable broth
8 cloves garlic, minced
2 (28 ounce) cans diced tomatoes (packed in juice)
1/2 cup parsley, chopped
salt and pepper
4 (15 ounce) cans chickpeas, drained and rinsed
4 cups frozen corn
4 teaspoons ground cumin
2 cups cilantro, chopped
tortilla chips, lightly crushed for garnish

DELICATA CREAMY SQUASH SOUP

A rich and creamy soup, great for cold winter nights.

Provided by Sue Haser

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h35m

Yield 5

Number Of Ingredients 7



Delicata Creamy Squash Soup image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
  • In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  • Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
  • Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g

3 delicata squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 ½ cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

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