Green Chile Butternut Squash Soup

Name: Green Chile Butternut Squash Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
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

Total Time Prep: 15 min. Cook: 6 hours

Yield 8 servings (2 quarts)

Contest Winner

Test Kitchen Approved

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

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.