Sunday, January 20, 2013

80--- Mexican Butternut Bisque

Butternut squash is full of antioxidants! Perfect for the cold and flu season.  This soup is so easy and a new twist on an old favorite.

Mexican Butternut Bisque
Serves 5-6

2 tsp olive oil
2 cloves garlic, pressed and minced
1 red onion, coarsely chopped
1 small red bell pepper, seeded and chopped
(2) 4 oz cans diced green chiles
1 butternut squash, peeled, seeded and chopped
1/2 cup shredded carrots
6 cups vegetable broth
1/2 tsp cumin seeds
1/2 tsp chipotle chili powder (you may use regular if you wish)
Fresh ground black pepper

1 large tomato, seeded and finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 tsp salt

Heat olive oil over medium high heat in a soup pot.  Add cumin seeds, garlic and chopped onion and saute until fragrant, ~ 3 minutes.  Stir in red bell pepper, carrots, green chiles, and squash.  Add 1/2 cup vegetable broth and saute for additional 5 minutes.  Stir in remaining vegetable broth, chili powder, and black pepper.  Bring to a boil, then reduce heat to medium and cook for 30-40 minutes, or until squash is soft.  

Use an immersion blender to puree soup. As an alternative, you may add batches of soup to a blender and puree, then return to the pot.  Reduce heat to low after pureed.

In a small bowl, combine topping ingredients.

Serve soup garnished with 1 Tbsp topping.

Nutrition Info per 1 1/2 cups: 165 calories, 2 g fat, 10 g protein, 22 g carbohydrates, 6.5 g fiber

1 comment:

  1. Tried this yesterday, it was very good, just enough kick to make it interesting. Didn't have the topping ingredients but used some homemade salsa and it added just the right touch. Try it you'll like it!