Tex-Mex Butternut Bisque

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.

Yield: Makes 6 servings (serving size: 1 1/3 cups)
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Cool: 15 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 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. 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. 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.
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