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!
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.
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
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