This Mexican-inspired butternut squash soup is made in a slow cooker. I like to cook it overnight, blend it in the morning and store it in the refrigerator. 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I like to cook it overnight, blend it in the morning and store it in the refrigerator. All I have to do when I get home is heat it up. \u2014Colleen Delawder, Herndon, Virginia","recipeIngredient":["6 cups cubed peeled butternut squash","3 cups reduced-sodium chicken broth","1 can (10 ounces) 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"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are soft, 6-7 hours."},{"@type":"HowToStep","text":"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 powder."}],"recipeYield":"8 servings (2 quarts)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 185 calories","fatContent":"12g fat (7g saturated fat)","cholesterolContent":"34mg cholesterol","sodiumContent":"539mg sodium","carbohydrateContent":"19g carbohydrate (5g sugars","fiberContent":"3g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"loucow"},"reviewBody":"
I thought this soup was great. Very tasty and creamy . Took to 3 neighbors (guys in 60-90 age group) & all reported that they liked it a lot. Added crumbled tortilla chips, chopped cilantro and shredded Mexican cheese on top. Will definitely make again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"275065","romance_copy_dek":"This Mexican-inspired butternut squash soup is made in a slow cooker. I like to cook it overnight, blend it in the morning and store it in the refrigerator. 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