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Crockpot Mexican Butternut Squash Soup

prep time:15 minutes
cook time:8 hours 15 minutes
total time:8 hours 30 minutes
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.