24 2 Reviews Chipotle chiles add a smoky flavor and a little bite to this golden squash soup. 25 min Prep Time 5:00 Total Time 6 servings Ingredients Soup1 (3- to 3 1/2-pound) (6 cups)butternut squash, peeled, cubed 3/4 inch1/2 cup finely chopped onion1 (14-ounce) can chicken broth2 teaspoons chopped chipotle chiles in adobo sauce1 tablespoon firmly packed brown sugar1/2 teaspoon salt2 cups Land O Lakes® Half & HalfGarnish1/4 cup finely chopped red apple2 tablespoons chopped fresh chives Directions 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. Recipe Tips - 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. Nutrition Facts (1 serving) Calories 190 Cholesterol 30mg Carbohydrates 25g Protein 4g Fat 10g Sodium 570mg Dietary Fiber 3g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating Subbed in buttercup squash instead of butternut, vegetable broth for chicken, and tripled the amount of chipotle chilies for a little extra spice. Had to add about a cup and a half of water during blending to get a "soup" consistency instead of "paste," but it turned out great. Served with grilled cheese sandwiches for a tasty Meatless Monday dinner. Posted January 25, 2016 by Klayter Rating The combination of slow cooked squash and chipotles gives a much more complex flavor than most squash soups. I use vegetable broth to create a vegetarian soup. Posted January 05, 2015 by Julie C. Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.