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Tex-Mex Butternut Bisque

Prep 20 min
Total 60 min
Servings 6

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

By Betty Crocker Kitchens

April 8, 2014

Ingredients

tablespoon canola oil

medium sweet onion, chopped

cloves garlic, finely chopped

1 1/2

lb butternut squash, peeled, seeded, cut into 1-inch cubes

teaspoon chili powder

teaspoon ground cumin

teaspoon salt

carton (32 oz) reduced-sodium vegetable broth (4 cups)

can (4.5 oz) Old El Paso™ chopped green chiles

soft corn tortillas (6 inch), torn into small pieces

1/2

cup half-and-half

Thinly sliced root vegetable chips, if desired

Steps

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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.