Mexican Butternut Bisque

• 2 teaspoons Olive Oil
• 1/2 teaspoons Cumin Seeds
• 2 cloves Garlic, Pressed And Minced
• 1 whole Red Onion, Coarsely Chopped
• 1 whole Small Red Bell Pepper, Seeded And Chopped
• 1/2 cups Shredded Carrots
• 2 cans 4 Oz Each, Diced Green Chiles (heat That You Desire)
• 1 whole Butternut Squash, Peeled, Seeded And Chopped
• 6 cups Vegetable Broth
• 1/2 teaspoons Chipotle Chili Powder (use Regular If You Wish)
• Fresh Ground Black Pepper
• 1 whole Large Tomato, Seeded And Chopped
• 1/2 cups Fresh Cilantro Leaves, Chopped
• 1/4 teaspoons Salt

1. Heat olive oil over medium high heat in a soup pot.
2. Add cumin seeds, garlic and chopped onion and saute until fragrant, about 3 minutes.
3. Stir in red bell pepper, carrots, green chilies, and squash.
4. Add 1/2 cup vegetable broth and saute for an additional 5 minutes.
5. Stir in remaining vegetable broth, chili powder, and black pepper.
6. Bring to a boil, then reduce heat to medium and cook for 30-40 minutes, or until squash is soft.
7. Use an immersion blender to puree soup.
8. As an alternative, you may add batches of soup to a blender and puree, then return each batch to the pot.
9. Just be careful if you do this and make sure to leave plenty of empty space in the blender for each batch (to allow steam to escape and so you dont have an explosion).
10. Reduce heat to low after pureed.
11. In a small bowl, combine topping ingredients.
12. Serve soup garnished with 1 tablespoon of topping.
13. Nutrition information per 1 1/2 cups: 165 calories, 2 g fat, 10 g protein, 22 g carbohydrates, 6.5 g fiber

olive oil, cumin seeds, garlic, red onion, red bell pepper, carrots, green chiles, butternut, vegetable broth, if, ground black pepper, tomato, fresh cilantro, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/mexican-butternut-bisque/ (may not work)