This butternut squash soup is a delicious and easy Mexican-inspired meal that can be made in either a crockpot or a slow cooker. Diced butternut squash is combined with chicken broth, green chile enchilada sauce, and homemade taco seasoning. After slowly cooking for 8 hours on low heat, heavy whipping cream is added, and then the soup is blended until smooth and creamy. If you love tacos, then you’ll definitely love this amazing Mexican crockpot soup.

A few weeks ago, while visiting my local farmer’s market, I decided to purchase a butternut squash. But not just any butternut squash. Nope, I purchased a butternut squash so big that it was pretty much the length of my arm. Oh, alright, so maybe it wasn’t quite that big but it was definitely the largest butternut squash I had ever seen before, which is probably why I felt so compelled to purchase it. Only later, after arriving home, did I start to realize that I was going to have to come up with at least three different ways to use this “Big Daddy Butternut Squash” because it was so mammoth. Well y’all, after much procrastination, and letting that poor “Big Daddy Butternut Squash” sit on the counter for over a week, I finally decided that making soup was the way to go. But not just one soup. That would be too easy. Instead, I decided to make three soups, using different ingredients, that also all used butternut squash. Y’all, this recipe right here, is the first of those three recipes. It’s also probably the easiest. So it’s a pretty great recipe to start with, if, like me, you find yourself coming home from the farmer’s market with one enormous, massive, obscenely gigantic “Big Daddy Butternut Squash.”

Ingredients:

• 6 Cups of Butternut Squash, Peeled & Diced
• 1 (32-oz.) Carton of Low-Sodium Chicken Broth
• 1 (10-oz.) Can of Green Chile Enchilada Sauce
• 1 Tablespoon Chili Powder
• 1 Teaspoon Ground Cumin
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Finely Ground Sea Salt
• 1 Cup of Heavy Whipping Cream

Directions:

1. Place all of the ingredients, except for the heavy whipping cream, into a crockpot or slow cooker.
2. Stir to combine and set on low heat for 8 hours.
3. After 8 hours, add the heavy whipping cream and cook for an additional 15 minutes on low heat.
4. In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside the crockpot or slow cooker.

Suggestions:

• Dice the butternut squash into 1/2-inch-sized pieces.
• 6 cups of butternut squash will weigh approximately 30 ounces.
• Make sure to blend the soup in small batches or the steam from the soup may cause the lid on the blender to blow off. I suggest two to three batches, depending on the size of your blender.
• Garnish the soup with chili powder or cheddar cheese before serving.

Improvements:

• Add shredded or diced rotisserie chicken to the soup when you add the heavy whipping cream.
• For a healthier version of this soup, replace the heavy whipping cream with half and half.
• Garnish with pepitas or roasted pumpkin seeds.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.

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Yum

Crockpot Mexican Butternut Squash Soup

Ingredients:

• 6 Cups of Butternut Squash, Peeled & Diced
• 1 (32-oz.) Carton of Low-Sodium Chicken Broth
• 1 (10-oz.) Can of Green Chile Enchilada Sauce
• 1 Tablespoon Chili Powder
• 1 Teaspoon Ground Cumin
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Finely Ground Sea Salt
• 1 Cup of Heavy Whipping Cream

Directions:

1. Place all of the ingredients, except for the heavy whipping cream, into a crockpot or slow cooker.
2. Stir to combine and set on low heat for 8 hours.
3. After 8 hours, add the heavy whipping cream and cook for an additional 15 minutes on low heat.
4. In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside the crockpot or slow cooker.

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Make sure to check out all of the other great Sunday Funday “Mid-Autumn Festival” recipes below. A huge thanks to Food Lust People Love for hosting this event.

• Creamy Cucumber Pasta Salad from Amy’s Cooking Adventures
• Crockpot Mexican Butternut Squash Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Fresh Fig Salad from A Day in the Life on the Farm
• Golden Moon Milk from Culinary Cam
• Instant Pot Pumpkin Sambar from Cook with Renu
• Keto Chilled Cucumber & Avocado Soup from Sneha’s Recipe
• Smashed Potatoes from Karen’s Kitchen Stories
• Warm Root Vegetable Salad with Pomegranate Molasses Dressing from Food Lust People Love