Southwestern Squash Soup Recipe 445

SOUTHWESTERN SQUASH SOUP

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.

SOUTHWESTERN SQUASH SOUP RECIPE - (4.4/5)

Steps:

• 1) Push the squash through the juicer. Set aside 1 cup of the juice. 2) In a blender or food processor, combine 1/4 cup black beans with the mineral water and blend until you have a smooth puree. Set aside the puree. 3) In a medium-sized saucepan, combine the squash juice and black bean puree. Mix thoroughly. 4) Add can tomatoes, rest of the black beans, basil, jalapeno peppers, and chopped cilantro and simmer uncovered over medium-low heat for 5-10 minutes. 5) Serve hot or cold, garnish with sour cream and tortilla chips.

SOUTHWESTERN WINTER SQUASH SOUP

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.

SOUTHWESTERN PORK AND SQUASH SOUP

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.

SOUTHWEST SQUASH CASSEROLE

Steps:

• Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender.
• Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through.

SOUTHWESTERN TOMATO SQUASH SOUP

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.

SOUTHWESTERN SUNSET STEW WITH SOFT POLENTA (WW CORE)

Steps:

• In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
• Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
• Stir in broth, tomatoes, squash, potato, corn, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.
• Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
• About 35 minutes before you plan to eat, make soft polenta. Start by bringing 3 1/2 cups of water to boil, adding salt. Mix remaining cup of water to cornmeal to create a slurry. Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, over low heat.
• Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.
• * A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.