Slow Cooker Smoky Butternut Squash Soup
Chipotle chiles add a smoky flavor and a little bite to this golden squash soup.
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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
1 tablespoon firmly packed brown sugar
2 teaspoons chopped chipotle chiles in adobo sauce
2 cups Land O Lakes® Half & Half
1/2 teaspoon salt
1/4 cup finely chopped red apple
2 tablespoons chopped fresh chives
How to make
Spray inside of 3- to 4-quart slow cooker with nonstick 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. Freeze any remaining chiles in freezer container for future use.
An immersion blender–a wand with a blending blade at the bottom–is ideal for blending soups and sauces directly in the pan.
And don't forget to tag us @landolakesktchn.
Butternut Squash Recipes
Sweet, earthy and hearty — butternut is a favorite among squash lovers. It holds its shape in stews, gratins and risotto and makes a silky smooth puree for fall and winter baked goods.See Recipes