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Southwestern Pork and Squash Soup Recipe

Southwestern Pork and Squash Soup Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Southwestern Pork and Squash Soup Recipe

Prep: 20 min. Cook: 4 hours

Yield: 6 Servings

20 240 260

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 chilies, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt

Directions

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. Yield: 6 servings.

Originally published as Southwestern Pork and Squash Soup in Slow Cooker Recipe Cards 2012 , p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Southwestern Pork and Squash Soup

Southwestern Pork and Squash Soup

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Reviewed on Oct. 23, 2012 by Idella Rogers

I used chicken instead of pork, because of what we had on hand. Will make this again and again changing meats and vegetables. A very versatile recipe.

Reviewed on Oct. 19, 2012 by Gr8Accountant

I've prepared this recipe twice. I tweaked it a bit by substituting red potatoes for the squash. I think sweet potatoes would be great too, it's just that I love red potatoes. I cut the pork into smaller pieces, thickened the sauce to return it to more of a stew, used fresh chilis, and used "no salt added" diced tomatoes. This is a really good looking dish, very tasty and healthy.

Reviewed on Sep. 25, 2012 by abzuidema

This soup has great flavor and is super easy. I doubled the recipe, but only used 1 can of tomatoes with the chilies and it still had a nice kick.

Reviewed on Sep. 22, 2012 by swinny

Delicious & I made some corn bread to put in the soup!!! Yum :)

Reviewed on Sep. 20, 2012 by paulaac

I made this recipe using less chili powder and cumin and added a drained and rinsed (low sodium) can of black beans the last hour of cooking. Will be making this again.

Reviewed on Sep. 16, 2012 by Topher1

The next time I make this I will add a thickener to make a stew and add more vegetables. For barnett1234, you may have to add salt to taste if you used low-sodium broth. I had home made broth and it was delish.

Reviewed on Sep. 16, 2012 by richtercory

I made this yesterday and it was delicious! I had leftovers today and it has thickened up some and is tasty as ever! I will be making this again!

Reviewed on Sep. 14, 2012 by barnett1234

I made this recipe following exactly the directions, but am a little disappointed with it. The flavoring is not quite right for me. Probably too much chile powder and recipe seems to be lacking something. Maybe someone else can make it and tweak it to be more tasty. Am open to suggestions as it seems to be quite healthy.

Reviewed on Sep. 14, 2012 by pattysue22

Made for lunch today.... excellent... a little on the spicy side so if you don't like a lot of spice cut the chili powder in half. Had to use a fresh dug sweet potato since the butternut squash are not quite ready, but it was delicious!! will be making this again.. maybe with some cornbread. thanks for sharing!!