Best 2 Southwestern Squash Soup Recipes

Welcome to a delightful culinary journey with our Southwestern Squash Soup extravaganza! This tantalizing soup is a symphony of flavors, textures, and colors, embodying the vibrant spirit of the Southwest. Get ready to embark on a taste adventure that will warm your soul and tantalize your taste buds.

Our recipe collection features a variety of tantalizing variations, catering to diverse culinary preferences. The classic Southwestern Squash Soup forms the cornerstone of our offerings, boasting a medley of roasted squash, sweet corn, black beans, and fire-roasted tomatoes, all simmered in a savory broth. For a creamy twist, the Creamy Southwestern Squash Soup envelops your palate in a velvety embrace, thanks to the addition of coconut milk.

For those seeking a vegan delight, the Vegan Southwestern Squash Soup delivers a plant-based symphony of flavors, showcasing the goodness of roasted squash, sweet potatoes, and black beans, harmonized in a rich vegetable broth. And for a touch of smoky heat, the Smoky Southwestern Squash Soup infuses chipotle peppers and roasted poblano peppers, adding a captivating layer of smokiness and spice.

Each recipe is meticulously crafted to ensure a symphony of flavors and textures that will transport you to the vibrant heart of the Southwest. So, gather your ingredients, prepare your taste buds, and embark on a culinary odyssey that promises to leave you craving for more. Let's dive into these delectable Southwestern Squash Soup variations and savor the magic they bring to your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN PORK AND SQUASH SOUP

Southwestern Pork and Squash Soup image

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

Ingredients

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

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 SQUASH SOUP

Southwestern Squash Soup image

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

Ingredients

1 cup chopped onion
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/2 cups mashed sweet potatoes
2-1/2 cups mashed cooked butternut squash
1 can (49-1/2 ounces) chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup half-and-half cream
Cayenne pepper to taste, optional
Ground nutmeg and sprigs of fresh cilantro, optional

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.

Tips and Conclusion

Choose the right squash. For this recipe, butternut squash, acorn squash, and kabocha squash are all good choices. Look for squash that is firm and free of blemishes.

Roast the squash before adding it to the soup. Roasting the squash brings out its natural sweetness and gives the soup a richer flavor. To roast the squash, simply cut it in half, scoop out the seeds, and place it face down on a baking sheet. Roast the squash at 400 degrees Fahrenheit for about 30 minutes, or until it is tender.

Use a variety of spices. The spices in this soup give it a warm and flavorful taste. Feel free to experiment with different spices, such as cumin, chili powder, and cayenne pepper.

Add some heat. If you like spicy soup, add a jalapeño pepper or two to the pot. You can also add a pinch of cayenne pepper or red pepper flakes.

Serve with your favorite toppings. Some popular toppings for southwestern squash soup include sour cream, shredded cheese, avocado, and tortilla chips.

Conclusion

Southwestern squash soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a hearty and flavorful soup, give this recipe a try. You won't be disappointed.