Ingredients
1
tablespoon canola oil
1
medium sweet onion, chopped
2
cloves garlic, finely chopped
1 1/2
lb butternut squash, peeled, seeded, cut into 1-inch cubes
1
teaspoon chili powder
1
teaspoon ground cumin
1
teaspoon salt
1
carton (32 oz) reduced-sodium vegetable broth (4 cups)
1
can (4.5 oz) Old El Paso™ chopped green chiles
3
soft corn tortillas (6 inch), torn into small pieces
1/2
cup half-and-half
Thinly sliced root vegetable chips, if desired
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring frequently, until tender. Add squash, chili powder, cumin and salt; cook 1 minute. Stir in broth and green chiles. Heat to boiling; reduce heat to low. Cover; simmer 20 to 25 minutes or until squash is fork-tender.
Remove from heat; stir in tortilla pieces. Cool 15 minutes. In blender or food processor, process mixture in batches until smooth, stopping to scrape down side as needed. Return squash mixture to Dutch oven.
Stir in half-and-half; cook over medium heat 2 to 3 minutes or until thoroughly heated. Garnish individual servings with root vegetable chips.
