Tex-Mex Butternut Bisque

Tex-Mex Butternut Bisque Recipe
Photo: Ralph Anderson, Laurey W. Glenn; Styling: Melanie Clark
Go ahead and use full-fat half-and-half. Our tasting table tried this with fat-free half-and-half and agreed that is doesn't compare to the real thing.


Makes 6 servings (serving size: 1 1/3 cups)

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes
Cool: 15 Minutes

Nutritional Information

Calories 158
Fat 5.3 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 0.8 g
Protein 3 g
Carbohydrate 27.6 g
Fiber 5.8 g
Cholesterol 7 mg
Iron 1 mg
Sodium 879 mg
Calcium 133 mg


1 medium-size sweet onion, chopped
2 garlic cloves, finely chopped
1 tablespoon canola 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-oz.) container low-sodium vegetable broth
1 (4.5-oz.) 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


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

2. Remove from heat, and stir in tortilla pieces. Let cool 15 minutes. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed. Return squash mixture to Dutch oven.

3. Stir in half-and-half, and cook over medium heat 2 to 3 minutes or until thoroughly heated. Garnish, if desired.

Note: Soup may also be processed with a hand-held blender directly in Dutch oven. We tested with Terra Stix for thinly sliced root vegetable chips.

Note: Nutritional analysis does not include garnish.

Tammy Varcoe, Brooklyn, New York,

Southern Living

September 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note