Tomatillo Squash Bisque
Yield
10 cupsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
or olive oil |
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | cloves |
garlic
finely chopped |
|
| 2 | medium |
onions
coarsely chopped |
|
| 6 | medium |
yellow summer squash
chopped or coarsely shredded |
|
| 1 | each |
anaheim chilies
roasted, peeled, seeded, chopped |
*
|
| 1 | each |
jalapeño pepper
seeded and chopped |
*
|
| 6 | each |
tomatillos
chopped |
|
| 6 | cups | chicken broth |
|
| 5 | each | corn tortillas (6-inch) |
*
|
| 1 ½ | tablespoons | lime juice |
|
| ⅓ | cup |
cilantro
chopped |
|
| 1 | x | salt and black pepper |
*
|
| Optional garnishes | |||
| 1 | x | sour cream |
*
|
| 1 | x |
tortilla chips
crumbled |
*
|
| 1 | x | cilantro |
*
|
Trans-fat Free, High Fiber
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 puréed 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.
Comments
