Tex-Mex Butternut Bisque

Name: Tex-Mex Butternut Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams butternut squash, peeled and cut into 1-inch cubes; 128 grams chopped green chiles; 1 Tbsp canola oil; 1 teaspoon chili powder; 3 6-inchs (6-inch) fajita-size corn tortillas, torn into small pieces; 2 garlic cloves, finely chopped; 1 teaspoon ground cumin; 118 milliliters half-and-half; 6 servings Garnish: thinly sliced root vegetable chips; 1 teaspoon salt; 1 medium size sweet onion, chopped; 907 grams low-sodium vegetable broth

You can never have too many soup recipes, so give Tex-Mex Butternut Bisque If you have butternut squash, garlic cloves, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Saut onion and garlic in hot oil in a Dutch oven over medium-high heat 2 to 3 minutes or until tender.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Chili Pepper

Squash

Broth

Remove from heat, and stir in tortilla pieces.

Ingredients you will need

Tortilla

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.

Ingredients you will need

Squash

Equipment you will use

Food Processor