Tortilla and Butternut Squash Soup (NES) Recipe

12

Ingredients

3 tablespoons butter
3 cloves garlic, minced
2 cups diced onions
3 carrots, sliced
3 ribs celery, sliced
1 pound butternut squash, peeled and diced
12 cups chicken stock
1 cup sherry
8 ounces salted tortilla chips
1/2 cup fresh cilantro leaves
2 cups shredded Monterey Jack cheese
1 can (4 ounces) diced green chilies
1 bunch scallions, sliced
2 tablespoons freshly squeezed lime juice
8 dashes green Tabasco sauce
Pepper, to taste

Preparation

Step 1

In a large stockpot melt the butter over medium-high heat. Add the garlic, onions, celery, and butternut squash. Saute for 10 minutes, stirring frequently. Add the stock and sherry. Bring to a boil. Reduce the heat to medium and simmer until the squash is soft and tender, 35 to 40 minutes. Remove from heat and stir in the tortilla chips until wilted. Add the cilantro and cheese and let the cheese melt into the soup. Puree the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth. Add the chilies and scallions. Stir to combine. Season with lime juice, Tabasco sauce, and black pepper. Return to the stove and simmer an additional 5 minutes