Slow Cooker Butternut Squash, Potato and Roasted Pepper Soup
Creative Culinary
Creative Culinary
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  • 2 med onions, chopped 2 cloves garlic, minced 1 butternut squash, peeled and cubed 4 Yukon Gold potatoes, medium size 2 - 32 oz containers of chicken or vegetable stock ½ tsp cumin ½ - 1 tsp ground adobo pepper or cayenne 2 tsp salt ½ tsp pepper Salt and Pepper to taste Sour cream, avocado and grilled onions to garnish Preparation Preheat the broiler. Place the peppers under the heated broiler and cook them until the skin has turned dark brown; about 5 minutes per side. Watch closely. Remove the pepper and place into a paper bag, close the bag until they feel warm to the touch; about 5 minutes. Remove them from the bag and peel off the skin, remove the stem and remove the seeds if desired. Chop into large chunks and set aside. Melt the butter and olive oil in a medium size skillet. Add the chopped onions and cook on medium heat until translucent and nicely browned, 15-20 minutes. Do not cook too fast. Add the minced garlic in the last minute of cooking the onions and watch carefully; it should get cooked to a slight brown but no can easily become bitter. Put the squash, potatoes, peppers and half of the onions into a crockpot with the stock, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or overnight on the lowest heat. Use a stick blender or regular blender to blend all of the ingredients together; return the soup to the pot. Season with salt, pepper and more of the Lodo Red Adobo if required. Add the rest of the grilled onions, holding out a couple of spoonfuls for garnish. Serve and garnish with sour cream, avocado, onion and sprinkle with the red pepper. Notes I liked having half of the onions added to the blended soup but if you prefer a totally creamy soup, add all but a bit for garnish to the crockpot when cooking the other ingredients. 3.4.3177



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