Tomatillo Squash Bisque

45 minutes Prep: 15 minutes Cook: 30 minutes

329 calories per serving view nutrition facts

10 cups suggest servings

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Ingredients

2	tablespoons	vegetable oil	or olive oil
2	tablespoons	butter	or margarine
2	cloves	garlic	finely chopped
2	medium	onions	coarsely chopped
6	medium	summer squash	chopped or coarsely shredded
1	each	anaheim chilies	roasted, peeled, seeded, chopped
1	each	jalapeno pepper	seeded and chopped
6	each	tomatillos	chopped
6	cups	chicken broth
5	each	corn tortillas
1 1/2	tablespoons	lime juice
1/3	cup	cilantro leaves	chopped
1	x	salt and black pepper

Optional garnishes
1	x	sour cream
1	x	tortilla chips	crumbled
1	x	cilantro leaves

Directions

In a large saucepan, heat oil and butter.

Add garlic and onions; sauté until softened.

Add squash, chiles and tomatillos, stirring until coated and heated through.

Add chicken broth; bring to a boil, then cover and simmer for about 20 minutes or until squash is tender.

Tear or shred tortillas into pieces and add to soup mixture.

Stir in lime juice and cilantro leaves.

In a blender or food processor, blend soup in batches until pureed and smooth.

Return to saucepan and heat through.

Add salt and pepper to taste.

Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla chips and cilantro leaves.

This is a thick soup; if you prefer it thinner, add more chicken broth.

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Nutrition Facts

Serving Size 784g

Amount per Serving

Calories 329 48% of calories from fat

	% Daily Value*
Total Fat 18.0g	27%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 26mg	9%
Sodium 565mg	24%
Total Carbohydrate 33.0g	11%
Dietary Fiber 5.0g	21%
Sugars 17.0g
Protein 14.0g	28%

Vitamin A	17%		Vitamin C	107%
Calcium	8%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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