“I wanted a dry rub, which I've never used before, and was directed to the BBQ section and chose the Pearl St. Plank Rub. My ribs were the best anyone that night had ever tasted. I really, really appreciate the cooking advice and recipes, as well as the high quality spices. Many thanks!”
Preheat broiler. Place peppers under broiler and cook until skin is blackened (about 5 minutes per side). Remove and put in brown paper bag until cool to touch. Remove skin and seeds and chop peppers. Set aside. In a sauté pan, heat olive oil and sauté onions until translucent (about 4 minutes). In the last minute add garlic. Put the squash,potatoes, peppers and onions into a crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat over night. In a food processor puree soup until smooth, and return to pot. Add more Lodo Red Adobo if desired and salt and pepper to taste. 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.