Caribbean Squash and Potato Soup
Source: dLife

A traditional caribbean style soup made with native squash, potatoes, and pork.

Rating:
Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 210.6
Total Carbs 37.6 g
Dietary Fiber 3.4 g
Sugars 3.8 g
Total Fat 1.6 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 988.3 mg
Protein 12.9 g
Sodium 733.4 mg
Dietary Exchanges
3 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1 Meat , 2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings
Ingredients

1 1/2 lb  Pork, tenderloin, lean, raw
1 1/2 tbsp  salt
1 each  large onion
1 each  Chile Peppers, green, whole
3 quart  cold water
0 1/2 lb  Yautia, fresh, root
0 1/2 lb  Yautia, fresh, root
0 1/2 lb  fresh cubed pumpkin
0 1/2 lb  russet potatoes
0 1/2 lb  Yams, tropical, fresh, cubes
0 1/2 lb  sweet potatoes
1 each  fresh tomatoes
1 each  chopped green bell peppers
0 1/2 cup  fresh cilantro
1 cup  frozen sweet corn kernels
0 1/2 cup  no-salt tomato sauce
1 each  Plantain, fresh, medium
Directions
  1. Place the pork, bone, 1 tablespoon of the salt, onion, chili pepper, and 3 quarts water in a stockpot. Bring to a boil; reduce heat and simmer, covered, for 10 minutes.
  2. Add the yautia, pumpkin, potatoes, yam, and sweet potatoes and simmer 20 minutes longer. Add the tomato, green pepper, cilantro, corn, and tomato sauce.
  3. Rinse the green plantain rapidly in water containing the remaining 1/2 tablespoon salt; drain. Add the plantain to the stockpot; simmer, covered, for 10 minutes or until the ripe plantain is soft.