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Southwestern Pork and Squash Soup

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Total Time
Prep: 20 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Molly Andersen, Portland, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 28, 2023

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 Andersen, Portland, Oregon

Test Kitchen Approved

Southwestern Pork and Squash Soup

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Yield: 6 servings (2-1/4 quarts)
Prep: 20 min
Cook: 4 hours
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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 chiles, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
Text Ingredients

Directions

  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.

Nutrition Facts

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