Harvest Butternut and Tomato Bisque

Savor the delicious blend of flavors in this warm Butternut Bisque with Peppercorn.

SERVINGS: 6 servings

PREP TIME: Under 30 minutes

TOTAL TIME: More than 1 hour

INGREDIENTS

2 tablespoons butter
1 onion, diced
1 ½ pounds butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 cups water
1 cup CHI-CHI'S® Thick & Chunky Salsa
2 teaspoons HERB-OX® Chicken Granules Bouillon
1 cup half-and-half cream
¼ teaspoon salt
teaspoon white pepper
teaspoon dried basil leaves
Sour cream

DIRECTIONS

1. In large saucepan, melt butter over medium-high heat. Add onion; cook, stirring frequently, 2 to 3 minutes or until onion is slightly softened.
2. Add squash, water, salsa and bouillon to saucepan; cover. Bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, 20 to 25 minutes or until squash is fork-tender. Cool 15 minutes.
3. In blender container or food processor bowl, purée squash mixture, in small batches if needed, until smooth. Return puréed squash to saucepan.
4. Stir cream, salt, white pepper and basil into saucepan. Cook, stirring constantly, 4 to 6 minutes or until hot and flavors are blended.
5. Ladle soup into warm bowls to serve. Place small dollops of sour cream in circular-fashion on top of soup, if desired. Gently run wooden pick through sour cream to create swirled effect.