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Flour Taquitos with Southwestern cream of Squash Soup

Come in out of the cold and warm up to some crispy El Monterey Flour Taquitos served with a Cream of Southwestern Squash Soup. Simmered tender green and yellow squash mixed with rich cream and seasoned with the taste of the southwest.

Serves: (4) 1 cup Servings
Prep Time: 20 minutes
Total Time: 60 minutes

4 El Monterey® Flour Taquitos
1 lb. Zucchini Squash, cut in 1" cubes
1 lb. Yellow Squash, cut in 1" cubes
1/2 lb. Potatoes, cut in 1" cubes
4 cups Chicken or Vegetable Broth
2 cups Heavy Cream
Salt, White Pepper, Granulated Garlic, seasoned to taste

1. Follow the reheat instructions on the package of El Monterey® Flour Taquitos and hold in a warm oven.
2. In a medium large stockpot bring to a simmer the squash, potatoes, and broth. Cook until vegetables are completely broken down and easy to puree.
3. Puree soup mix a with a submersible blender or in batches in a food processor, or for a more chunky texture simply break vegetables down with a stiff wire whip.
4. Add cream and bring to a simmer; adjust seasoning to taste and serve immediately.
5. Serve hot with El Monterey® Flour Taquitos.

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