Mexican Chipotle Squash Soup
- 1 of 3 Place squash, onion and garlic in bottom of slow cooker. In a bowl, whisk broth, 2 of the chipotles, 1 tsp of the adobo sauce and 1/2 tsp of the salt. Pour over squash. Cook on HIGH for 4 hours or LOW for 6 hours.
- 2 of 3 Puree soup with a hand blender or in batches with a standing blender. Return to slow cooker and stir in remaining 1/2 tsp salt.
- 3 of 3 In a small bowl, blend sour cream with remaining chipotle and 1 tsp adobo sauce. Ladle soup into bowls and garnish with a dollop of sour cream and, if using, pepitas.
Servings Per Recipe: 8
Per Serving: 1070 mg sodium, 5 g pro., 6 g fiber, 23 g carb., 2 g sat. fat, 20 mg chol., 3.5 g Fat, total, 130 kcal cal.