Green Chile Butternut Squash Soup

Name: Green Chile Butternut Squash Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings (2 quarts)
Ingredients: 6 cups cubed peeled butternut squash; 3 cups reduced-sodium chicken broth; 1 can (10 ounces) green enchilada sauce; 1 tablespoon chili powder; 1-1/2 teaspoons ground cumin; 1/2 teaspoon sea salt; 1/2 teaspoon pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 1 cup heavy whipping cream; Optional: Crispy tortilla strips, sliced jalapeno pepper and fresh cilantro leaves

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 15 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Colleen Delawder, Herndon, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 24, 2024

This Mexican-inspired butternut squash soup is made in a slow cooker. I like to cook it overnight, blend it in the morning and store it in the refrigerator. All I have to do when I get home is heat it up. —Colleen Delawder, Herndon, Virginia

Freeze Option

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

TEST KITCHEN APPROVED

Green Chile Butternut Squash Soup

Contest Winner

2 Reviews Add your review

Yield:8 servings (2 quarts)

Prep:15 min

Cook:6 hours

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Ingredients

6 cups cubed peeled butternut squash
3 cups reduced-sodium chicken broth
1 can (10 ounces) green enchilada sauce
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 cup heavy whipping cream
Optional: Crispy tortilla strips, sliced jalapeno pepper and fresh cilantro leaves

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Directions

1
Combine first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are soft, 6-7 hours.

2
Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in heavy cream; heat through. If desired, top with crispy tortilla strips, jalapeno and cilantro leaves, and sprinkle with additional chili powder.