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Tomatillo Squash Bisque

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Submitted by era

YIELD

10 cups

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
or olive oil
2 3E+1
TABLESPOONS ML BUTTER
or margarine
2 2
CLOVES CLOVES GARLIC
finely chopped
2 2
MEDIUM MEDIUM ONIONS
coarsely chopped
6 6
MEDIUM MEDIUM YELLOW SUMMER SQUASH
chopped or coarsely shredded
1 1
EACH EACH ANAHEIM CHILIES
roasted, peeled, seeded, chopped *
1 1
EACH EACH JALAPEÑO PEPPER
seeded and chopped *
6 6
EACH EACH TOMATILLOS
chopped
6 1.4
CUPS L CHICKEN BROTH
5 5
1 ½ 23
TABLESPOONS ML LIME JUICE
79
CUP ML CILANTRO
chopped
Optional garnishes
1 1
X X SOUR CREAM *
1 1
X X TORTILLA CHIPS
crumbled *
1 1
X X CILANTRO *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 784g (27.7 oz)
Amount per Serving
Calories 329 48% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 565mg 24%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 21%
Sugars g
Protein 28g
Vitamin A 17% Vitamin C 107%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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