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
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