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.

Tammy Varcoe, Brooklyn, New York
Recipe by Southern Living September 2009

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Credit: Ralph Anderson, Laurey W. Glenn; Styling: Melanie Clark

Recipe Summary test

prep:
15 mins
cook:
30 mins
cool:
15 mins
total:
60 mins
Yield:
Makes 6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

158 calories; fat 5.3g; saturated fat 1.6g; mono fat 2.1g; poly fat 0.8g; protein 3g; carbohydrates 27.6g; fiber 5.8g; cholesterol 7mg; iron 1mg; sodium 879mg; calcium 133mg.
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