Creamy Tex Mex Butternut Soup Recipes

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TEX MEX BUTTERNUT SQUASH SOUP



Tex Mex Butternut Squash Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, diced
1 large butternut squash, peeled, seeded and diced
1 red bell pepper, seeded and diced
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
4 cups chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup crema
1/2 cup crumbled cotija cheese
1/2 cup finely chopped fresh cilantro
1/2 cup pomegranate seeds

Steps:

  • Add the olive oil to a large pot over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the squash and peppers and cook, stirring occasionally, until just beginning to brown slightly, 5 to 7 minutes. Add the garlic and jalapeno and cook for 1 more minute. Add the broth, cumin, chili powder, salt and pepper. Bring to a simmer and simmer until the squash is soft, about 15 minutes. Puree using an immersion blender.
  • To serve immediately: Serve up in bowls and top with about 1 tablespoon each of the crema, cotija, cilantro and pomegranate seeds.
  • If freezing, let cool completely, then pour into 3 to 4 quart bags and freeze. To serve: thaw a bag of the soup in the refrigerator, then heat in a pan or in the microwave. Top with the crema, cotija, cilantro and pomegranate seeds.

TEX-MEX BUTTERNUT BISQUE



Tex-Mex Butternut Bisque image

For your fall dinner, bring flavorful twist to a French soup by cooking butternut squash with Mexican flavors of Old El Paso® green chiles.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon canola oil
1 medium sweet onion, chopped
2 cloves garlic, finely chopped
1 1/2 lb butternut squash, peeled, seeded, cut into 1-inch cubes
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 carton (32 oz) reduced-sodium vegetable broth (4 cups)
1 can (4.5 oz) Old El Paso™ chopped green chiles
3 soft corn tortillas (6 inch), torn into small pieces
1/2 cup half-and-half
Thinly sliced root vegetable chips, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring frequently, until tender. Add squash, chili powder, cumin and salt; cook 1 minute. Stir in broth and green chiles. Heat to boiling; reduce heat to low. Cover; simmer 20 to 25 minutes or until squash is fork-tender.
  • Remove from heat; stir in tortilla pieces. Cool 15 minutes. In blender or food processor, process mixture in batches until smooth, stopping to scrape down side as needed. Return squash mixture to Dutch oven.
  • Stir in half-and-half; cook over medium heat 2 to 3 minutes or until thoroughly heated. Garnish individual servings with root vegetable chips.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 590 mg

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