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2. 39 Super Delicious Fall Soup Recipes Made From Scratch - AOL

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   Air Fryer Squash Soup. Add butternut squash, carrots and aromatics to an air fryer and watch dinner happen in minutes. Sprinkle the finished product with a garlicky pepita topping for a craveable ...

3. Locro - Wikipedia

   en.wikipedia.org/wiki/Locro

   Locro. Locro (from the Quechua ruqru) [1] is a hearty thick squash stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, [2] Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia.

4. 25 Hearty Stew Recipes That Are Stick-to-Your-Ribs Good - AOL

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   Coconut Chicken Curry. This curry dish has a stew-like consistency with lots of chunky chicken pieces, veggies, and a flavorful broth. Plus, the addition of chopped mango and fresh cilantro will ...

5. 45 Healthy Fall Harvest Dinners You'll Make All Autumn Long - AOL

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   Winter Squash and Lentil Stew Fire up the Instant Pot for a hearty soup. Lentils provide plant-based fiber and protein, while the heaping cups of spinach add in extra heart-healthy benefits.

6. Cocido madrileño - Wikipedia

   en.wikipedia.org/wiki/Cocido_madrileño

   Cocido madrileño (Spanish: [koˈθiðo maðɾiˈleɲo]; "Madrilenian stew") is a traditional chickpea -based stew associated to the Madrid region. [1] It is most popular during the winter. [1] Long-cooking cocidos are thought to be derived from Sephardic adafina recipes.

7. Sopa de mondongo - Wikipedia

   en.wikipedia.org/wiki/Sopa_de_mondongo

   Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Puerto Rico and the Dominican Republic. It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.

8. Bean, Corn and Squash Stew Recipe - AOL

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9. Bean, Corn and Squash Stew Recipe - AOL

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   Stir the vegetables into the stew and season with salt and pepper. 3. In a small saucepan, heat the remaining 1/4 cup of oil. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl. 4. Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.