Ingredients
- 1 1/2 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)
- 1/2 cup half and half
- Fresh cilantro sprigs for garnish
Instructions
- 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.
