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Butternut Squash and Roasted Pepper Soup





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

Thanks to:

Creative Culinary, Savory Spice Shop customer
Make this recipe how many times?
Savory Spice Shop Ingredients
Cumin Seeds, Ground, Organic 1/2 oz bag $1.35
Lodo Red Adobo 1 oz bag $2.30
Pepper, Black, Malabar: Coarse 1 oz bag $1.80
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