MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Green Chile Butternut Squash Soup
Categories: Squash, Poultry, Chilies, Herbs, Dairy
Yield: 8 servings
6 c Peeled butternut squash; in
- cubes
3 c Chicken broth
10 oz Can green enchilada sauce
1 tb Chilli spice mix
1 1/2 ts Ground cumin
1/2 ts Sea salt
1/2 ts Pepper
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Dried oregano
1/4 ts Crushed red pepper flakes
1 c Heavy whipping cream
Crispy tortilla strips,
- sliced jalapenos & fresh
- cilantro leaves; opt
Combine the first 11 ingredients into 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, sliced jalapeno,
cilantro leaves and sprinkle with additional chili
powder.
Colleen Delawder, Herndon, Virginia
Makes: 8 servings (2 quarts)
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... My bucket list: 1. Bucket, 2. Ice, 3. Beer
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
|
