- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Southwestern Pork and Squash Soup
"I used fresh tomatoes and didn't find oregano handy and so, omitted it but it still tasted great!!!"
"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."
"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."
"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."
"Delicious & I made some corn bread to put in the soup!!! Yum :)"