Tex Mex Butternut Bisque Recipes

TEX-MEX TOMATO SOUP AND GRILLED CHEESE

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 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.

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.