Tex Mex Butternut Squash Soup Recipes

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BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings (2 quarts)

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped
1 medium butternut squash, peeled and chopped
2 cloves garlic, minced
6 cups hot chicken stock
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1/4 cup sour cream

Steps:

  • For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
  • For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.

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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