Southwestern Pork and Squash Soup Recipe
Southwestern Pork and Squash Soup Recipe photo by Taste of Home

Southwestern Pork and Squash Soup Recipe

Read Reviews
5 10 8
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 6 servings


  • 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

Nutritional Facts

1-1/2 cup: 220 calories, 5g fat (1g saturated fat), 42mg cholesterol, 708mg sodium, 26g carbohydrate (10g sugars, 7g fiber), 19g protein Diabetic Exchanges:2 lean meat, 4 vegetable 1/2 fat


  1. 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 2012, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Southwestern Pork and Squash Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 23, 2015

"I used fresh tomatoes and didn't find oregano handy and so, omitted it but it still tasted great!!!"

Reviewed Oct. 23, 2012

"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 Oct. 19, 2012

"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 Sep. 25, 2012

"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 Sep. 22, 2012

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

Loading Image