80--- Mexican Butternut Bisque

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
Serves 5-6

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

TOPPING
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