Photo: Ralph Anderson, Laurey W. Glenn; Styling: Melanie Clark
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
How to Make It
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.
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.
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.