1 (3- to 3 1/2-pound) (6 cups) butternut squash, peeled, cubed 3/4 inch
1/2 cup finely chopped onion
1 (14-ounce) can chicken broth
2 teaspoons chopped chipotle chiles in adobo sauce
1 tablespoon firmly packed brown sugar
1/2 teaspoon salt
1/4 cup finely chopped red apple
2 tablespoons chopped fresh chives
Spray inside of 3- to 4-quart slow cooker with no-stick cooking spray.
Place all soup ingredients except half & half and salt into slow cooker. Cover; cook, stirring once, on Low heat setting 4 hours or on High heat setting 2 1/2 hours, or until squash is tender.
Pour half of soup into 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend until soup is smooth. Pour into bowl. Repeat with remaining soup. Return soup to slow cooker. Stir in half & half and salt.
Cover; cook on Low heat setting 15-20 minutes or until heated through.
Garnish each serving with apple and chives.
- Chipotle chiles are dried and smoked jalapeño chiles. They can be found dried, pickled or canned in adobo sauce. Place any remaining chiles in freezer container and freeze for future use.
- An immersion blender can be used to puree the soup. It is a wand with a blending blade at the bottom. It is ideal for blending soups and sauces right in the pan.