Tex-Mex Butternut Bisque

Ingredients

• 1.5 pounds butternut squash peeled cut into 1-inch cubes
• 4.5 oz chiles green chopped canned
• 1 tablespoon canola oil 
• 1 teaspoon chili powder 
• 3 6-inch fajita-size corn tortillas ()
• 2  garlic cloves finely chopped
• 1 teaspoon ground cumin 
• 0.5 cup half-and-half 
• 6 servings garnish: root vegetable chips thinly sliced
• 1 teaspoon salt 
• 1 medium size onion sweet chopped
• 32 oz vegetable broth low-sodium

Equipment

• food processor
• blender
• dutch oven
• immersion blender

Directions

1. Saut onion and garlic in hot oil in a Dutch oven over medium-high heat 2 to 3 minutes or until tender.
2. 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.
3. Remove from heat, and stir in tortilla pieces.
4. 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.
5. Stir in half-and-half, and cook over medium heat 2 to 3 minutes or until thoroughly heated.
6. Garnish, if desired.
7. 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.