1 ½ pounds of butternut squash, peeled and cut into small cubes
1 tablespoon canola oil
1 medium sweet onion, chopped
1 32-ounce container of vegetable broth
2 garlic cloves, chopped
1 teaspoon chili powder
1/4 teaspoon ground white pepper
1 teaspoon chili powder (medium)
1 teaspoon ground cumin
1 teaspoon salt
1 4.5 oz. can of chopped green chiles
3 corn tortillas, torn into small pieces (fajita-size, 6-inch)
½ cup half and half
Fresh cilantro sprigs for garnish
- Peel and cut a butternut squash into small one to two-inch squares.
- In a Dutch oven, sauté the chopped onion and garlic over medium-high heat for two or three minutes, until tender.
- Add the squash, slong with the cumin, chili powder and salt. Cook for one minute.
- Add the vegetable broth and the chopped chiles. Cover and bring to a boil. Reduce heat to low and cook for twenty minutes, until the squash is fork tender.
- Remove from heat and stir in the tortilla pieces and let cool for fifteen minutes.
- Process the mixture, in batches, through a blender until smooth. Scrape down the sides as needed. (You may also use an immersion blender.)
- Return soup mixture to the Dutch oven. Stir in half and half and cook over medium heat an additional two or three minutes.
- Garnish with cilantro.
- Makes about 6 cups.
Note: Achieving the smooth, creamy texture of this soup is best done with a blender or a food processor. An alternate choice for making this smooth mixture would be an immersion blender (used in the saucepan).
Kitchen tools you'll need for Creamy Tex-Mex Butternut Soup:
Dutch oven Blender
or Immersion Blender
, Soup Bowls
Prep time: 30 minutes; Cooking time: 30 minutes; Ready in: 1 hour