- Butternut Squash3 Cup(s)Small - Medium Dice
- Corn on the Cob1 Cup(s)
- Garlic Cloves3
- Spanish Onion - Medium1
- Cinnamon1/8 Teaspoon(s)
- Cayenne Pepper1/8 Teaspoon(s)
- Cumin1/4 Teaspoon(s)
- Bay Leaves5
- Corn Tortillas
- Garlic Powder1 Teaspoon(s)
- Tomato Paste2 Tablespoon(s)
- Olive Oil1/2 Cup(s)
- Parsley Flakes1 Teaspoon(s)
- Pasta1/2 Pound(s)
- Chicken Stock/Water
A great hearty soup with a cajun taste. This soup is considered “high” in potassium, and you must be careful if you are on a potassium restricted diet. Like everything else, eat in moderation. With not added salt, it is also very low in sodium.
- Add olive oil to pot and bring to heat.
- Add squash cook for 1-2 minutes.
- Add onions, and corn, cook 5-7 minutes or until veggies are softened and/or translucent
- Add garlic, cook for an additional minute.
- Deglaze > Turn heat up and get pan really hot (about 1 minute so you don’t burn anything). Poor stock/water into pot and use a wooden spoon to scrape any bits that got stuck to the bottom of the pot.
- Add all your herbs and spices.
- Bring to boil. Once boiling, reduce to medium heat and let simmer for 1-1.5 hours.
- Add pasta and cook until al dente and serve.
Garlic Tortilla Strips:
- Add olive oil or unsalted butter to a saute pan and bring to heat.
- Add tortillas and cook until lightly browned.
- Flip tortillas to cook opposite site, add dusting of garlic/parsley flakes for color.
- Remove from heat and cut into thin strips.