Tex-Mex Butternut Bisque

September 26, 2017

Butternut squash is a favorite autumn vegetable that is especially tasty in soups.  I found this lovely recipe in the September 2009 issue of Southern Living magazine, and I really like the Tex-Mex flavors to this bisque.  If you are a fan of Tex-Mex or if you are looking for something different when it comes to traditional squash soup, I encourage you to give this delightful bisque a try.  Topped with crunchy vegetable chips for added flavor and great presentation, your friends and family will warm up to this Tex-Mex treat!

Bon Appetit!

 

Tips:

It is not recommended that you use fat free half and half.  For the best results when making this bisque, please use regular half and half.

 

Soup may also be processed with a hand-held blender directly in the Dutch oven (a heavy 6 quart pot).

 

Preparation time is 15 minutes.  Cook time is 30 minutes.  Cool time is 15 minutes.

 

Click here for a printable version of this recipe.

 

Ingredients:

  • 1 medium-size sweet onion, chopped

  • 2 garlic cloves, finely chopped

  • 1 tablespoon, olive oil

  • 1 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 1 (32 ounce) container low-sodium vegetable broth

  • 1 (4.5 ounce) can chopped green chiles

  • 3 (6-inch) fajita-size corn tortillas, torn into small pieces

  • 1/2 cup half-and-half

  • Garnish: thinly sliced root vegetable chips

 

 

Directions:

Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat 2 to 3 minutes or until tender.  Add squash, chili powder, cumin, and salt; cook 1 minute, and stir in the broth and green chiles.  Cover and bring to a boil.  Reduce the heat to low and simmer 20 to 25 minutes or until squash is fork-tender.

 

Remove from the heat, and stir in the tortilla pieces.  Let cool 15 minutes.  Process the mixture, in batches, in a blender or food processor until smooth, stopping to scrape down the sides as needed.  Return the squash mixture to the Dutch oven.  Stir in half-and-half, and cook over medium heat for 2 to 3 minutes or until thoroughly heated.  Garnish, if desired.  Serves 6.

 

Per serving (not including garnish): Calories 158; Fat 5.3 grams; Protein 3 grams; Carbohydrates 27.6 grams; Fiber 5.8 grams; Cholesterol 7 grams; Iron 1 milligram; Sodium 879 milligrams; Calcium 133 milligrams

 

 

 

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