• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Home
  • Real Food Real Deals
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Real Food Real Deals

Real Food Real Deals

Healthy food on a budget

  • Recipe Index
  • Saving Money
  • Travel
  • Video Services
    • Recipe Video Equipment
  • Chipotle Tortilla Soup
  • Black Bean Soup
  • Potato Leek Soup
  • Split Pea Soup
  • Easy Carrot Soup

Squash Tortilla Soup

October 21, 2012 Gluten-Free/Dairy-Free, Recipes

This post may contain affiliate links which won’t change your price but will share some commission.

436shares
  • Share11
  • Tweet
  • Pin425
Jump to Recipe Print

This squash tortilla soup is a delicious, healthy recipe for a chilly night's dinner. It's full of flavor and lots of vegetables.

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.

Squash Tortilla Soup

This squash tortilla soup is a delicious vegan meal.
$.80 per serving
Print Pin Rate
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: Squash
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: 207kcal
Author: Annemarie Rossi

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.

Nutrition Estimate

Calories: 207kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 1120mg | Potassium: 390mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11707IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

This squash tortilla soup is so delicious!

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.

436shares
  • Share11
  • Tweet
  • Pin425

12 Comments

Subscribe

Send me your newsletter!

Privacy Policy

Copyright

© The recipes, opinions, photos, and other content expressed on this website are those of the author/owner unless otherwise noted. Unauthorized use and/or duplication of this material, including photos, without written permission from the author/owner is strictly prohibited. In cases where permission is granted, full and clear credit must be given to Real Food Real Deals with appropriate and specific direction to the original content.

Disclosure

The FTC has regulations about what bloggers disclose when recommending or advertising products. This information is outlined in my disclosure policy.
Previous Post: « Tomatillo Salsa
Next Post: Pumpkin Pie Ice Cream »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Abby @ The Frosted Vegan says

    February 10, 2013 at 1:54 pm

    I like that the spice keeps this from being bland, thanks for sharing the recipe!

    Reply
  2. inherchucks says

    October 28, 2012 at 3:11 am

    YUM! This looks absolutely amazing 🙂 Thanks for sharing and linking up…

    Reply
  3. Courtney says

    October 26, 2012 at 12:47 pm

    Even though the CSA season ended, our farmers dropped off a small boatload of butternut squash. I bet this would freeze!

    Reply
    • Annemarie says

      October 26, 2012 at 12:51 pm

      You’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.

      Reply
  4. Katherine Skrzypek (@KatySkrzy) says

    October 25, 2012 at 1:08 pm

    Sounds 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!

    Reply
    • Annemarie says

      October 25, 2012 at 4:56 pm

      I 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.

      Reply
  5. Annette, intern @ Meal Makeover Moms says

    October 24, 2012 at 1:13 pm

    As 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!

    Reply
    • Annemarie says

      October 24, 2012 at 1:36 pm

      Thanks, Annette. I hope you give it a try. You can’t beat the price, and it’s delicious!

      Reply
  6. Deanna Segrave-Daly (@tspbasil) says

    October 22, 2012 at 9:39 am

    Love 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.

    Reply
    • Annemarie says

      October 22, 2012 at 9:46 am

      Thanks, Deanna. It’s a fun variation, and I hope you enjoy it.

      Reply
  7. Kat Lynch, MPH (@EatingTheWeek) says

    October 22, 2012 at 9:30 am

    I 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 😉

    Reply
    • Annemarie says

      October 22, 2012 at 9:46 am

      Thanks, Kat. I wish I loved squash, but we all have our quirks.

      Reply

Primary Sidebar

Welcome!

Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

NEVER MISS A POST

Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search by Category

Never miss a recipe

Subscribe below to receive the email newsletter

  • Privacy Policy
  • Permissions Policy
  • Disclosure Policy