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Simplify your dinner plans and soup making with this delicious Slow Cooker Chipotle Butternut Squash Soup.
The week before Christmas, I was invited to a Scarves and Soup party. It is such a fun idea! A friend of mine invites her girlfriends over for a lunch of homemade soups and everyone brings some type of scarf for a gift exchange. It is that fun type of gift exchange where you can choose to unwrap a new gift or steal one from someone else. I ended up with a scarf I love and a some delicious new soup recipes.
The soup I brought was a delicious Chipotle Butternut Squash Soup. I was pretty busy the day before the party so I needed something easy, and this slow cooker soup recipe is perfect. I love butternut squash soup and the chipotle peppers add some heat and a nice depth of flavor. You can control the heat of the soup by adjusting the amount of chilies you add. I put in two and there was just a nice subtle heat to the soup. That heat is balanced out with a little brown sugar and some onions to add a little sweetness.
Ingredients
- butternut squash peeled and cubed, use fresh, not canned. Check your local produce section to see if they sell it already peeled and cubed to save time.
- onion chopped
- chicken broth, you can use vegetable broth if you would like to make the recipe vegan.
- chipotle peppers in adobo sauce, you can increase or decrease the amount used to control the heat
- brown sugar, helps bring out the natural sweetness of the butternut squash and balances nicely with the heat.
How to Make Chipotle Butternut Squash Soup
- Put all ingredients except half and half, salt, and garnish in the slow cooker.
- Cook on high for 3-4 hours or until the squash is nice and tender.
- Blend the soup with an immersion blender until smooth.
- Add half and half and salt and stir.
- Cook on low for 20-30 minutes until heated through.
- Garnish and serve.
Check out more of my favorite Crock Pot Soup Recipes:
Chipotle Butternut Squash Soup
Ingredients
- 6 cups butternut squash peeled and cubed, about 3/4 inch size pieces
- 1/2 C onion chopped
- 2 C chicken broth
- 2 tsp chopped chipotle peppers in adobo sauce
- 1 Tbsp brown sugar
- 2 C half and half
- 1/2 tsp salt
- bacon pieces and chives for garnish
Instructions
- Place all ingredients except half and half into slow cooker. Cover and cook on high for 3-4 hours or until squash is tender.
- Pour half of soup into a blender or food processor and blend until desired smoothness.
- Pour into bowl.
- Repeat with remaining soup.
- Return soup to slow cooker and stir in half and half and salt.
- Cover and cook on low for 20-30 minutes or until heated th rough.
- Garnish with crisp bacon and chives
Nutrition Facts:
Teresa says
I LOVE this recipe!!! But are you able to guide me as to the best way to make ahead? I tried once and the chipotle became so hot over a couple days the soup became inedible.
Thank you for a GREAT recipe and your presumed help!
Leigh Anne Wilkes says
I am so glad you loved the soup. Did you refrigerate or freeze the soup? If you refrigerated and it got too hot, I’d try freezing it instead or put less chipotle in if you are going to let it sit in the fridge for a few days.
Hope this helps
Bonita says
When I open a can of Chipotle peppers in Adobo sauce, I freeze the rest in sandwich bags, it’s so handy to add to a recipe..Thanks for the delicious soup recipe…Bonita
Leigh Anne says
Great idea! Thanks for sharing.
Marie says
thanks for a great idea.
Leigh Anne says
Enjoy the recipe!