Ingredients :
- 6 cups cubed peeled butternut squash
- 3 cups reduced-sodium chicken broth
- 1 can green enchilada sauce
- 1 tablespoon chili powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 cup heavy whipping cream
- Optional: Crispy tortilla strips, sliced jalapeno pepper and fresh cilantro leaves
Directions :
- Combine first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are soft, 6-7 hours.
- Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in heavy cream; heat through. If desired, top with crispy tortilla strips, jalapeno and cilantro leaves, and sprinkle with additional chili powde
