Tex-Mex Butternut Bisque
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.
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Cool: 15 Minutes
- Calories: 158
- Fat: 5.3g
- Saturated fat: 1.6g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.8g
- Protein: 3g
- Carbohydrate: 27.6g
- Fiber: 5.8g
- Cholesterol: 7mg
- Iron: 1mg
- Sodium: 879mg
- Calcium: 133mg
- 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.
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