Tex Mex Butternut Bisque Recipes

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CHEF JOHN'S BUTTERNUT BISQUE



Chef John's Butternut Bisque image

For a winter special occasion or just a weekday meal, this butternut bisque makes a perfect, warming starter course. The snipped chives and pomegranate garnishes add a festive touch, but you can also use crumbled bacon and a swirl of crème fraiche.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
1 large onion, diced
1 teaspoon kosher salt, plus more to taste, divided
1 (2 pound) butternut squash
2 tablespoons tomato paste
1 quart chicken broth
1 pinch cayenne pepper
½ cup heavy cream or creme fraiche, plus more to garnish
2 tablespoons maple syrup, or to taste
Chopped fresh chives for garnish
Pomegranate seeds for garnish

Steps:

  • Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
  • Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
  • Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
  • Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 27.1 g, Cholesterol 45.8 mg, Fat 13.7 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 1058.9 mg, Sugar 10 g

TEX-MEX TOMATO SOUP AND GRILLED CHEESE



Tex-Mex Tomato Soup and Grilled Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 tablespoons butter, plus some butter at room temperature for the sandwiches
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, sliced or chopped
2 onions, chopped
1 chipotle pepper in adobo, seeded and chopped, plus 1 round tablespoon adobo sauce
Salt and pepper
Salt and pepper
2 tablespoons tomato paste
One 32-ounce can San Marzano tomatoes
3 cups chicken or vegetable stock
1/3 to 1/2 cup sour cream
8 slices white or whole wheat bread
8 slices pepper Jack cheese
1/4 cup chives, finely chopped, to garnish

Steps:

  • Preheat a griddle pan for the grilled cheese over medium heat.
  • Heat a medium soup pot over medium-high heat, add the olive oil and melt 2 tablespoons butter into the oil. Add the garlic, onions, chipotle, adobo sauce and some salt and pepper. Partially cover the pot and cook to soften, 10 minutes or so. Stir in the tomato paste and cook until fragrant, 2 minutes, then deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into pot and add the remainder of stock. Simmer at a low bubble while you make the grilled cheese.
  • Lightly butter 1 side of the bread slices. Make the cheese sandwiches with, and grill until crispy and the cheese melts.
  • Stir the sour cream into the tomato soup and serve in shallow bowls with chives to garnish, and grilled cheese on the side for dipping.

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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