Mexican Chipotle Squash Soup
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.Advertisement
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.