Try this Tomatillo Squash Bisque recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, heat oil and butter. Add garlic and onions; saute 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. From 1993 "Shepherds Garden Seeds Catalog," pg. 38.
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Serving Size: 1 Cup (442g) | ||
Recipe Makes: 10 Cups | ||
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Calories: 271 | ||
Calories from Fat: 83 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 6.9mg | 2 % | |
Sodium 635mg | 22 % | |
Potassium 233.8mg | 6 % | |
Total Carbohydrate 43.4g | 13 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 37.3g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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