A delicious soup, perfect to warm you up during the late autumn months.


YIELD
6 to 8 servings

INGREDIENTS

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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.

THANKS TO
Creative Culinary, Savory Spice customer

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Sweetener-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

33
3 lbs  
$6.65

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