Best 3 Southwestern Winter Squash Soup Recipes
In the realm of culinary delights, embark on a tantalizing journey with our Southwestern Winter Squash Soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This delectable soup showcases the vibrant colors and rich textures of roasted butternut squash, complemented by a savory blend of roasted poblano peppers, sweet corn, and aromatic spices. Indulge in a symphony of flavors as the creamy broth, infused with roasted garlic and fresh herbs, envelops your senses, leaving you craving more.
Our culinary adventure doesn't stop there. We present a diverse collection of soup recipes, each with its own unique flair, to cater to every palate. From the classic Chicken Noodle Soup, a comforting and timeless remedy for the soul, to the hearty and flavorful Lentil Soup, packed with protein and vegetables, there's something for everyone. Explore the zesty and tangy Tom Kha Gai, a Thai coconut milk-based soup brimming with exotic flavors, or the creamy and indulgent Creamy Potato Leek Soup, perfect for a cozy night in.
For those seeking a taste of the Orient, our Wonton Soup, filled with succulent wontons swimming in a savory broth, is a must-try. And for a delightful twist on a classic, our Roasted Red Pepper and Tomato Soup offers a vibrant and smoky twist, sure to impress your taste buds.
No matter your preference, our soup recipes promise a culinary journey that will warm your heart and satisfy your cravings. So, gather your ingredients, prepare your taste buds, and let's embark on this delicious adventure together!
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
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 BUTTERNUT SQUASH SOUP
Steps:
- 1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, shallots, oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add ½ cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes. 2. Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to large saucepan and stir in honey, lime juice, cumin, and cream. Bring soup to simmer over medium-low heat, adding ¼ cup water at a time as necessary to adjust consistency. Just prior to serving, stir in cilantro and chiles. Serve with dollop of sour cream, if desired. (Soup can be refrigerated in airtight container for 3 days.)
Tips:
- Choose the right squash: For this recipe, butternut squash is ideal due to its sweet and nutty flavor. However, you can substitute other winter squash varieties like acorn or kabocha.
- Roast the squash: Roasting the squash intensifies its flavor and caramelizes the natural sugars. Make sure to roast the squash until it's tender and slightly browned.
- Use a good quality vegetable broth: The broth forms the base of the soup, so using a flavorful and well-seasoned broth is essential. You can use store-bought or homemade vegetable broth.
- Add some spice: The recipe includes chili powder, cumin, and cayenne pepper for a warm and smoky flavor. Feel free to adjust the amount of spices to your taste preference.
- Garnish with fresh herbs: Before serving, top the soup with fresh cilantro, parsley, or chives for an extra layer of flavor and color.
Conclusion:
This Southwestern Winter Squash Soup is a delightful blend of flavors and textures, making it a perfect dish to warm you up on a cold winter day. With its creamy, velvety texture, sweet and savory notes, and a hint of spice, this soup is sure to be a hit at your next gathering. Experiment with different toppings like roasted pepitas, crumbled queso fresco, or a dollop of sour cream to add your personal touch to this delicious and versatile soup.
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