Best 5 Southwest Ghost Town Soup Recipes

SOUTHWEST GHOST TOWN SOUP

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased shallow baking pan. Bake, uncovered, at 350° for 1-1/2 hours or until tender. Cool slightly; scoop out pulp to measure 3 cups. Transfer to a large bowl., In a small skillet, saute onion in butter until tender. Add to squash. Stir in the broth and seasonings. In a blender, process squash mixture in batches until smooth. Transfer to the large saucepan; heat through., In a small bowl, combine the sour cream, cream and lime juice. Top each serving with a dollop of sour cream mixture. Using a toothpick, swirl the dollop into the shape of a ghost.

SOUTHWESTERN SOUP

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
• Serve with cornbread, if desired.

SOUTHWESTERN SOUP

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

SOUTHWESTERN SOUP

Steps:

• Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 minutes or until meat crumbles and is no longer pink and onion is softened, drain.
• Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with sour cream and cilantro.

SOUTHWEST PUMPKIN SOUP

Steps:

• Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
• Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
• Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.