We have all survived the Ice/Snow Storm 2015 but it’s still pretty cold outside. Â You may have made your chili recipe one too many times over the winter storm event but here is another great soup option that utilizes your crockpot making it a great option for a busy family.
Ingredients:
4 Anaheim or Poblano peppers
2 Tbsp. olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 butternut squash, peeled and cubed
4 medium Yukon Gold potatoes
2-32 oz. containers chicken broth
1/2 tsp. ground cumin
1 1/2 tsp. Lodo Red Adobo
2 tsp. salt
1/2 tsp. coarse ground black pepper
Directions:
Preheat broiler. Place peppers under broiler and cook until skin is blackened, about 5 min. per side. Remove and place in brown paper bag until cool to touch. Remove skin and seeds and roughly chop peppers. Set aside. In a saute pan, over medium heat, add olive oil and onions and saute until translucent, about 4 min. In the last minute, add the garlic. Place squash, potatoes, peppers and onions into a slow cooker/crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat overnight. In a food processor, puree soup until smooth, then return to pot over low or warm. Adjust seasoning to taste.
Serving Suggestions:
Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions.For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.
Yields: 6 to 8 servings
Be sure to visit our local Savory Spice Shop on Main Street in downtown Franklin or visit their Facebook page.
