Tex Mex Butternut Squash Soup Recipes
TEX MEX BUTTERNUT SQUASH SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
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 PANTRY GNOCCHI SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
- Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.
TEX-MEX BUTTERNUT BISQUE
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
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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TEX-MEX TURKEY AND BUTTERNUT SQUASH SOUP - HEALTHIER DISHES
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- 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.
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- Peel and cut off the ends of butternut squash. Without slicing any further start spiralizing with top part first (bottom with seeds comes last). 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 butternut squash “noodles”, sprinkle with salt, cover and cook for 8-10 minutes, stirring a few times.
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SPAGHETTI SQUASH BOATS TEX MEX - IFOODREAL.COM
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- Preheat oven to 375 degrees F. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a rimmed baking sheet, lined with unbleached parchment paper, and sprinkle with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
- In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and saute for 4 - 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, chilis/jalapeños, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.
- Remove baked spaghetti squash from the oven and let cool a few minutes. Fluff each squash "boat" with a fork releasing some of the strands, leaving the squash in a shell. Fill each "boat" with heaping 3/4 - 1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted. Serve hot, garnished with extra cilantro.
BEST TEX MEX BUTTERNUT SQUASH SOUP RECIPES | THE …
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.
From foodnetwork.ca
3/5 (19)Total Time 40 minsServings 6-8
From foodnetwork.ca
3/5 (19)Total Time 40 minsServings 6-8
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