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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.



  1. 4 El Monterey® Flour Taquitos
  2. 1 lb. Zucchini Squash, cut in 1″ cubes
  3. 1 lb. Yellow Squash, cut in 1″ cubes
  4. 1/2 lb. Potatoes, cut in 1″ cubes
  5. 4 cups Chicken or Vegetable Broth
  6. 2 cups Heavy Cream
  7. Salt, White Pepper, Granulated Garlic, seasoned to taste


Here's a recipe for Southwestern Cream of Squash Soup.
  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 with a submersible blender or in batches in a food processor. 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.