Tex-Mex Butternut Bisque Recipe

Name: Tex-Mex Butternut Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 2 to 3 minutes or until tender. Add squash and next 3 ingredients, and cook 1 minute; stir in broth and chiles. Cover and bring to a boil. Reduce heat to low, and simmer 20 to 25 minutes or until squash is fork-tender.
2
Remove from heat, and stir in tortilla pieces. Let cool 15 minutes. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed. Return squash mixture to Dutch oven.
3
Stir in half-and-half, and cook over medium heat 2 to 3 minutes or until thoroughly heated. Garnish, if desired.
4
Note: Soup may also be processed with a hand-held blender directly in Dutch oven. We tested with Terra Stix for thinly sliced root vegetable chips.
5
Note: Nutritional analysis does not include garnish.

1408

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Tex-Mex Butternut Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Mex Butternut Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions