Crockpot Mexican Butternut Squash Soup

Ingredients (~2-3 servings)

• 3 cups butternut squash, peeled & diced
• 2 cups (16-oz) low-sodium chicken broth
• 1/2 (10-oz) can green chile enchilada sauce (~5 oz)
• 1/2 cup heavy whipping cream

For the Spice Blend

• 1/2 tbsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1 pinch garlic powder
• 1 pinch crushed red pepper flakes
• 1 pinch sea salt

Slow-Cook the Soup

Place all of the ingredients, except for the heavy whipping cream, into a crockpot or slow cooker.

Stir everything to combine.

Set the crockpot to low and let it cook for ~8 hours, or until the butternut squash is completely tender.

Blend and Finish

Stir in the heavy whipping cream and let the soup cook on low for another ~15 minutes to heat through.

Turn off the heat. Use an immersion blender to puree the soup directly in the crockpot until it is completely smooth.

(Alternatively, you can carefully transfer the soup in batches to a traditional blender and blend until smooth. Be very careful, as hot soup can expand and blow the lid off a blender.)

Serve immediately.

Crockpot Mexican Butternut Squash Soup

prep time:15 minutes mins

cook time:8 hours hrs 15 minutes mins

total time:8 hours hrs 30 minutes mins

If you love tacos, you’ll love this soup. It’s an easy crockpot recipe that combines butternut squash with green chile enchilada sauce and a taco-style spice blend. After slow cooking, it’s finished with heavy cream and blended until smooth.

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Ingredients

Ingredients (~2-3 servings)

• ▢ 3 cups butternut squash peeled & diced
• ▢ 2 cups low-sodium chicken broth 16-oz
• ▢ 1/2 can green chile enchilada sauce (~5 oz) 10-oz
• ▢ 1/2 cup heavy whipping cream

For the Spice Blend

• ▢ 1/2 tbsp chili powder
• ▢ 1/2 tsp ground cumin
• ▢ 1/4 tsp dried oregano
• ▢ 1/4 tsp black pepper
• ▢ 1/4 tsp onion powder
• ▢ 1 pinch garlic powder
• ▢ 1 pinch crushed red pepper flakes
• ▢ 1 pinch sea salt

Instructions

• Combine butternut squash, chicken broth, enchilada sauce, and spice blend in slow cooker.
• Stir ingredients well and cook on low for 8 hours until squash is tender.
• Stir in heavy cream and cook 15 more minutes.
• Blend soup using immersion blender until completely smooth.
• Serve immediately.

Notes

Use caution when blending hot liquids. Immersion blender recommended.