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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Go ahead and use full-fat half-and-half. Our tasting table tried this with fat-free half-and-half and agreed that is doesn't compare to the real thing. 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 |
Directions:
1. Sauté 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.
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