This month’s Recipe Redux challenge is called, “Orange You Glad It’s Fall?” Participants are invited to share a recipe based on the orange produce that’s plentiful this time of year. These fall favorites, including pumpkins, carrots, and squash, are full of carotenoid antioxidants. I love pumpkins and carrots, but I decided to go a different route with this challenge.
I don’t like squash, but I do love this squash tortilla soup. I make it over and over during the fall when I get squash from my farm share. It brings many different flavors together, and somehow that distracts my taste buds from the fact that the soup is squash-based. The recipe is very flexible, so you can increase or decrease the quantities listed in the recipe, and you can add celery or whatever other vegetables you have on hand. This is one of my go-to recipes when I’m cooking a meal for a family that has a new baby because the recipe can be doubled easily.
Ingredients
- 2 tbs. olive oil
- 1 clove garlic minced
- 3 carrots chopped
- 3/4 lb. butternut or acorn squash chopped
- 6 cups stock
- 1/2 cup sherry or other cooking wine
- 4 oz. tortilla chips
- 4 oz. diced chili peppers
- 3 scallions diced
- 1 tbs. lime juice
- Hot sauce to taste optional
Instructions
- In a large pot, sauté the garlic, carrots, and squash in the olive oil for 10 minutes.
- Add the stock and sherry. Bring to a boil and then simmer gently for 40 minutes.
- Remove the pot from the stove and add the tortilla chips until wilted.
- Puree the soup and then add the chili peppers, scallions, and lime juice.
- Garnish with crushed tortilla chips and serve.
Squash Tortilla Soup Price Breakdown
This soup serves 6 and it costs $4.77 to make, or $.80 per serving. If you’re looking for a hiding place for your squash, this is the perfect place to conceal it.
Abby @ The Frosted Vegan says
February 10, 2013 at 1:54 pmI like that the spice keeps this from being bland, thanks for sharing the recipe!
inherchucks says
October 28, 2012 at 3:11 amYUM! This looks absolutely amazing 🙂 Thanks for sharing and linking up…
Courtney says
October 26, 2012 at 12:47 pmEven though the CSA season ended, our farmers dropped off a small boatload of butternut squash. I bet this would freeze!
Annemarie says
October 26, 2012 at 12:51 pmYou’re a lucky one! I love extra veggies at the end of the season. This soup freezes very well, so go ahead and make a big batch.
Katherine Skrzypek (@KatySkrzy) says
October 25, 2012 at 1:08 pmSounds great! I like squash so I may let that flavor shine through a bit more! I broke RD-To-Be, so the pirce point and the fact that a larger batch can be made and saved won me over too!
Annemarie says
October 25, 2012 at 4:56 pmI hope you like it! You could cut back on the diced chili peppers to make the squash more prominent, or just put in more squash. The recipe is very flexible.
Annette, intern @ Meal Makeover Moms says
October 24, 2012 at 1:13 pmAs a college student on a budget, I love anything that costs only $.80! This recipe is perfect for when my friends want me to cook for them!
Annemarie says
October 24, 2012 at 1:36 pmThanks, Annette. I hope you give it a try. You can’t beat the price, and it’s delicious!
Deanna Segrave-Daly (@tspbasil) says
October 22, 2012 at 9:39 amLove the tortilla/mexican twist to this soup! I make a lot of butternut squash soup in the fall – look forward to trying out this variation.
Annemarie says
October 22, 2012 at 9:46 amThanks, Deanna. It’s a fun variation, and I hope you enjoy it.
Kat Lynch, MPH (@EatingTheWeek) says
October 22, 2012 at 9:30 amI usually like my squash right out in the open, but I can appreciate a tasty recipe that keeps them hush-hush for those who are reluctant 😉
Annemarie says
October 22, 2012 at 9:46 amThanks, Kat. I wish I loved squash, but we all have our quirks.