Butternut Squash and Beef Soup Recipe
Butternut Squash and Beef Soup

Tough cuts of beef or pork, which improve with long, slow cooking, are ideal for fall menus. Potatoes, hard-shell squash and canned beans are also impervious to extended cooking.

Opt for a few convenience items to free you from the kitchen. For example, buy frozen diced squash instead of a whole squash that needs paring. Choose fire-roasted canned tomatoes with twice the flavor of plain tomatoes. Ask your butcher for cut-up beef or pork so you can avoid that step.

Prepare the following Butternut Squash and Beef Soup recipe and let the aromas entice the spirits in your neighborhood.

Butternut Squash and Beef Soup

    Prep Time: 10 minutes

    Cook time: 75 minutes

    Yield: Serves 2

Butternut Squash and Beef Soup Recipe Ingredients

    1 tablespoon canola oil

    1 garlic clove, minced

    1 small onion, chopped

    1 small green bell pepper, cored, seeded and chopped

    8 ounces lean beef stew meat, cut into bite-size pieces

    1 tablespoon flour

    1/2 teaspoon smoked paprika

    2 cups low-sodium beef broth

    1 (14.5-ounce) can crushed tomatoes, preferably fire-roasted

    1/4 teaspoon salt

    1/4 teaspoon pepper

    2 cups frozen diced butternut squash (see note)

    Italian parsley, optional

Butternut Squash and Beef Soup Recipe Directions

    Heat oil in Dutch oven over medium heat.

    Add garlic, onion and bell pepper.

    Cook for 5 minutes, stirring occasionally.

    Dust beef with flour.

    Move vegetables to the side or scoop out.

    Arrange beef in Dutch oven, sprinkle on paprika, and brown, about 2 minutes per side.

    Pour in about 1/2 cup broth and scrape up any browned bits.

    Add remaining broth (and vegetables if set aside). Add crushed tomatoes, salt, pepper and squash. Bring to a simmer. Reduce heat to low, cover and simmer for 1 hour. Garnish with Italian parsley if desired.

Note: If desired use a small fresh butternut squash. Peel, seed and dice.

Each serving has: 483 calories; 13 grams total fat; 45 grams protein; 45 grams carbohydrates; 90 milligrams cholesterol; 685 milligrams sodium and 6 grams dietary fiber.

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Butternut Squash and Beef Soup Recipe - Recipes for Two

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