Butternut Bisque (with a Tex Mex flair)
I really enjoyed it. D doesn't like squash at all, in any form, so although he ate a bowl, I probably won't be able to swing making it again. My neighbor across the street really enjoyed it. Modified for us.
Credit: Ralph Anderson and Laurey W. Glenn
1 medium-size sweet onion, chopped
2 garlic cloves, finely chopped
1 TBSP canola oil
3 TBSP butter
1 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1-2 tsp chili powder (depending on taste)
1 tsp ground cumin
1/2 tsp salt
1 (32-oz) container low-sodium vegetable broth
1 (4.5-oz) can chopped green chiles
3 (6-inch) fajita-size corn tortillas, torn into small pieces
1/2 cup half-and-half
Sauté onion in hot oil and butter over medium-high heat until tender. Onions should no longer be opaque and will start to soften and carmelize. Add in garlic and cook briefly. Add squash and cook until it becomes almost fork-tender. Add next 3 ingredients, followed by broth and chiles. Cover and bring to a boil. Reduce heat to low, and simmer 20-25 minutes.
Remove from heat, and allow to cool briefly. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed. Return squash mixture to deep skillet or pot. Stir in half-and-half, and cook over medium heat 2 to 3 minutes or until thoroughly heated. Garnish, if desired with tortilla pieces, fried or plain.
Credit: Ralph Anderson and Laurey W. Glenn
1 medium-size sweet onion, chopped
2 garlic cloves, finely chopped
1 TBSP canola oil
3 TBSP butter
1 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1-2 tsp chili powder (depending on taste)
1 tsp ground cumin
1/2 tsp salt
1 (32-oz) container low-sodium vegetable broth
1 (4.5-oz) can chopped green chiles
3 (6-inch) fajita-size corn tortillas, torn into small pieces
1/2 cup half-and-half
Sauté onion in hot oil and butter over medium-high heat until tender. Onions should no longer be opaque and will start to soften and carmelize. Add in garlic and cook briefly. Add squash and cook until it becomes almost fork-tender. Add next 3 ingredients, followed by broth and chiles. Cover and bring to a boil. Reduce heat to low, and simmer 20-25 minutes.
Remove from heat, and allow to cool briefly. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed. Return squash mixture to deep skillet or pot. Stir in half-and-half, and cook over medium heat 2 to 3 minutes or until thoroughly heated. Garnish, if desired with tortilla pieces, fried or plain.