This Mexican-inspired butternut squash soup is made in a slow cooker. I like to cook it overnight, blend it in the morning and store it in the refrigerator. All I have to do when I get home is heat it up. —Colleen Delawder, Herndon, Virginia
Green Chile Butternut Squash Soup
Freeze Option
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Green Chile Butternut Squash Soup
Prep Time
15 min
Cook Time
6 hours
Yield
8 servings (2 quarts)
Ingredients
- 6 cups cubed peeled butternut squash
- 3 cups reduced-sodium chicken broth
- 1 can (10 ounces) green enchilada sauce
- 1 tablespoon chili powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 cup heavy whipping cream
- Optional: Crispy tortilla strips, sliced jalapeno pepper and fresh cilantro leaves
Directions
- Combine first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are soft, 6-7 hours.
- Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in heavy cream; heat through. If desired, top with crispy tortilla strips, jalapeno and cilantro leaves, and sprinkle with additional chili powder.
Nutrition Facts
1 cup: 185 calories, 12g fat (7g saturated fat), 34mg cholesterol, 539mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 4g protein.
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