Beef / Pork

Southwestern Squash Soup is for Dinner.

Southwestern Squash Soup takes 20 minutes to prepare.

Southwestern Squash Soup takes 120 minutes to cook.

Southwestern Squash Soup makes 4 servings.

The ingredients for Southwestern Squash Soup are:

1 litre low sodium vegetable stock*


1 dried chipotle (or other) chili
4-5 cloves garlic

14 oz trimmed cuts of pork (leg, shoulder, etc), cut into large cubes

1 tsp olive oil
1 winter squash (about 400 grams), cut into quarters and seeded
200 grams carrots, sliced or cut into chunks

2 Ears corn

*Chicken stock may be used for a richer soup--this will increase the calories.

Here is how you make Southwestern Squash Soup:

1. In a large soup pot, heat the stock and the water.2. While this is heating, in a very hot skillet, lightly toast the chili and add to the stock. Then put the garlic cloves, with peels on, into the skillet and roast until the skins start to black. Peel and add to the pot.3. Add the pork to the pot. If there is not enough liquid in the in the pot to cover the pork, add a little water. Bring to a boil, skimming if needed. Cover and put to simmer on low for 1 to 2 hours, until cooked and tender.4. Heat the oven to 400F.5. On a baking sheet, brush the olive oil on the pan. Place the squash quarters and carrots on the sheet, moving around to add some oil.6. Roast the squash and carrots until soft and slightly browning. This may take between 30 and 45 minutes. Check every 15 minutes or so to turn. Remove the squash and scrape the flesh into a separate bowl. Discard the skins.7. Roast the corn under the broiler, until just toasty golden brown. Once the corn has cooled, slice off the kernels and put to one side.8. When the pork has cooked, remove from the pan and put to one side. Add the squash and the carrots and cook gently for 5 minutes or so. Puree the soup (either with a stick blender or transferring to a blender or food processor).9. Shred the pork using a fork. Add the pork and the corn to the soup and heat.10. Serve hot.Number of Servings: 4Recipe submitted by SparkPeople user SARAHABROAD.

The nutritional information for Southwestern Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 351.8

• Total Fat: 11.8 g
• Cholesterol: 85.3 mg
• Sodium: 105.0 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 8.5 g
• Protein: 33.0 g