Best 2 Tex Mex Butternut Squash Soup Recipes

Looking for a hearty and flavorful soup that is packed with nutrients? Look no further! Tex-Mex Butternut Squash Soup is a creamy, flavorful, and comforting dish that combines the best of Mexican flavors with the natural sweetness of butternut squash. With its blend of spices, vegetables, and creamy texture, this soup is sure to become a family favorite. From choosing the right ingredients to perfecting the cooking techniques, this article will guide you through the process of creating a delicious and satisfying Tex-Mex butternut squash soup that will warm you up on a chilly day.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Tips:

Choose a butternut squash that is firm and has a deep orange color. This will ensure that the soup is flavorful and creamy.
To save time, you can roast the butternut squash in advance. Simply toss the squash with olive oil and salt, and roast at 425 degrees Fahrenheit for 30-40 minutes, or until tender.
If you don't have any chipotle peppers in adobo, you can substitute 1 teaspoon of chili powder and 1/2 teaspoon of ground cumin.
To make the soup creamier, you can add a dollop of sour cream or Greek yogurt before serving.
For a smoky flavor, you can add a pinch of smoked paprika to the soup.
Serve the soup with a side of tortilla chips, crumbled queso fresco, and chopped cilantro.

Conclusion:

This Tex-Mex butternut squash soup is a delicious and easy-to-make recipe that is perfect for a fall or winter meal. The soup is creamy, flavorful, and packed with vegetables. It is also a great way to use up leftover butternut squash. Whether you are serving it to your family or to guests, this soup is sure to be a hit.