Tex-Mex Butternut Bisque

More from this source
Southern Living


Add a comment


1 medium-size sweet onion, chopped

2 garlic cloves, finely chopped

1 tablespoon canola oil

1 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon 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

Garnish: thinly sliced root vegetable chips

You might also like

Butternut Cider Bisque
Framed Cooks
Chipotle Butternut Sqash Bisque
Curried Butternut-Shrimp Bisque
Southern Living
Butternut Bisque
Butternut Bisque with a Hint of Curry
Balancing Cinderella
Pear And Butternut Bisque
Butternut Bisque
Squash And Lentil Bisque
Betty Crocker
Onion Bisque With Frizzled Leeks & Rosemary
Nourished Kitchen
Spicy Pumpkin Bisque
Parade Magazine