Creamy Tex-Mex Butternut Soup
A nice soup that you can serve with steak, or meat dish. You can kick up the heat in this soup by using chiles hotter than mild. The chili powder you use sets it's own unique texture, too.
- 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).
Prep time: 30 minutes; Cooking time: 30 minutes; Total time: 1 hour