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Tex-Mex Butternut Bisque

For your fall dinner, bring flavorful twist to a French soup by cooking butternut squash with Mexican flavors of Old El Paso® green chiles.

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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6

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 (4.5 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring frequently, until tender. Add squash, chili powder, cumin and salt; cook 1 minute. Stir in broth and green chiles. Heat to boiling; reduce heat to low. Cover; simmer 20 to 25 minutes or until squash is fork-tender.
  • 2 Remove from heat; stir in tortilla pieces. Cool 15 minutes. In blender or food processor, process mixture in batches until smooth, stopping to scrape down side as needed. Return squash mixture to Dutch oven.
  • 3 Stir in half-and-half; cook over medium heat 2 to 3 minutes or until thoroughly heated. Garnish individual servings with root vegetable chips.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
590mg
590%;
Total Carbohydrate
15g
15%
(Dietary Fiber
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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