ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tex-Mex Butternut Bisque

Photo: Ralph Anderson, Laurey W. Glenn; Styling: Melanie Clark
Prep time 15 mins
Cook time 30 mins
Cool time 15 mins
Yield Makes 6 servings (serving size: 1 1/3 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4. 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.

  5. Note: Nutritional analysis does not include garnish.