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Tex-Mex Butternut Bisque
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Prep Time:
20 minutes
Total Time:
1 hour
Elevate butternut squash soup with zesty Old El Paso® green chiles for a fusion of French and Mexican flavors.
Ingredients:
  • 1 tablespoon canola oil
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 lb butternut squash, peeled, seeded, cut into 1-inch cubes
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 carton (32 oz) reduced-sodium vegetable broth (4 cups)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 3 soft corn tortillas (6 inch), torn into small pieces
  • 1/2 cup half-and-half
  • Thinly sliced root vegetable chips, if desired
Instructions:
  • In a 4-quart Dutch oven, heat oil over medium-high heat. Sauté onion and garlic for 2 to 3 minutes until tender. Add squash, chili powder, cumin, and salt; cook for 1 minute. Mix in broth and green chiles, bring to a boil, then simmer covered on low for 20 to 25 minutes until squash is fork-tender.
  • Take the pot off the heat and gently mix in the tortilla pieces. Let it cool for 15 minutes. Use a blender or food processor to blend the mixture until smooth, scraping down the sides as needed. Transfer the squash mixture back to the pot.
  • Add the half-and-half and simmer over medium heat for 2 to 3 minutes until fully heated. Serve each portion garnished with root vegetable chips.

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