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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.
- 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
- 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.