For your fall dinner, bring flavorful twist to a French soup by cooking butternut squash with Mexican flavors of Old El Paso® green chiles.
Tex-Mex Butternut Bisque
- Prep Time 20 min
- Total 60 min
- Servings 6
- Ingredients 12
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
-
Step1In 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.
-
Step2Remove 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.
-
Step3Stir in half-and-half; cook over medium heat 2 to 3 minutes or until thoroughly heated. Garnish individual servings with root vegetable chips.
Nutrition
110
Calories
5g
Total Fat
2g
Protein
15g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Total Fat
- 5g
- 0%
- Saturated Fat
- 1 1/2g
- 0%
- Sodium
- 590mg
- 0%
- Total Carbohydrate
- 15g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 Fat;Carbohydrate Choice
1
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