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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

130 calories; 3.5 g total fat; 20 mg cholesterol; 1070 mg sodium. 23 g carbohydrates; 5 g protein;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0