Tex Mex Butternut Squash Soup Recipes

BUTTERNUT SQUASH SOUP

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.

CREAMY TEX-MEX BUTTERNUT SOUP

Steps:

• Preparation: Peel and cut a butternut squash into small one to two-inch squares. In a Dutch oven, sauté the chopped onion and garlic over medium-high heat for two or three minutes, until tender. Add the squash, slong with the cumin, chili powder and salt. Cook for one minute. Add the vegetable broth and the chopped chiles. Cover and bring to a boil. Reduce heat to low and cook for twenty minutes, until the squash is fork tender. Remove from heat and stir in the tortilla pieces and let cool for fifteen minutes. Process the mixture, in batches, through a blender until smooth. Scrape down the sides as needed. (You may also use an immersion blender.) Return soup mixture to the Dutch oven. Stir in half and half and cook over medium heat an additional two or three minutes. Garnish with cilantro. Makes about 6 cups.

TEX-MEX BUTTERNUT BISQUE

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.

SIMPLE ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 425ºF.
• Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it's evenly coated.
• Roast for 35-40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
• Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
• Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.

HOMEMADE CURRIED BUTTERNUT SQUASH SOUP

Steps:

• In a large stock pot over medium to medium high heat, add the chicken or vegetable stock, butternut squash, apple, onion, and garlic. Bring the mixture to a boil.
• Reduce the heat so that the mixture is simmering, add a lid to the pot, and cook, covered until the squash is fork tender, about 25-30 minutes, stirring often.
• Remove the lid and use an immersion blender to blend the soup together. If you don't have an immersion blender, you can puree the soup in small batches using a traditional blender (do this with caution, and with the lid vented. Hot liquids and blenders are dangerous. Return the soup to the pot once blended).
• Add 1/2 cup canned coconut milk to the soup and stir to combine. Adjust the thickness by adding more coconut milk as needed to reach your desired consistency. (I like my soup a bit thinner, so I'll often use the full cup of coconut milk).
• Add the salt, curry powder, Garam Masala, and ginger, and stir to combine. Taste the soup and adjust the salt and other spices as needed (I LOVE Garam Masala and always add more than I have written in this recipe).
• Serve the soup right away.

TEX-MEX TURKEY AND BUTTERNUT SQUASH SOUP

Steps:

• Heat the oil over medium-high heat in a 4 quart soup pot. Add the ground turkey and let cook until browned, breaking it up with a spoon or spatula as it cooks. Add the onion and peppers and cook, stirring occasionally, until they begin to soften, about 5 minutes. Stir in the garlic, sea salt and spices and let cook for another minute.
• Stir in the chicken stock, tomatoes and butternut squash, bring to a boil, reduce heat to low and simmer, stirring occasionally, until squash is tender, between 25-30 minutes.

TEX MEX BUTTERNUT SQUASH NOODLES

Steps:

• Peel and cut off the ends of butternut squash. Without slicing any further start spiralizing with top part first. Once you get to the bottom with seeds stop when it is impossible to spiralize. Because in smaller squash the pocket with seeds is smaller, I got almost to the bottom thus using almost all squash.
• Preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add noodles, sprinkle with salt, cover and cook for 8-10 minutes, stirring a few times.
• Add taco seasoning and salsa, stir gently. Add black beans, corn and hot peppers, stir gently again.
• Sprinkle with cheese, cover and cook for 5-6 minutes. Serve warm with toppings of choice.

TEX MEX BUTTERNUT SQUASH SOUP

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.