MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Chile Butternut Squash Soup
 Categories: Squash, Poultry, Chilies, Herbs, Dairy
      Yield: 8 servings
 
      6 c  Peeled butternut squash; in
           - cubes
      3 c  Chicken broth
     10 oz Can green enchilada sauce
      1 tb Chilli spice mix
  1 1/2 ts Ground cumin
    1/2 ts Sea salt
    1/2 ts Pepper
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/2 ts Dried oregano
    1/4 ts Crushed red pepper flakes
      1 c  Heavy whipping cream
           Crispy tortilla strips,
           - sliced jalapenos & fresh
           - cilantro leaves (optional)
 
  Combine the first 11 ingredients into a 6 qt slow cooker. Cook,
  covered, on low until vegetables are soft, 6-7 hours.
  
  Puree soup using an immersion blender. Or, cool slightly and puree
  soup in batches in a blender; return to slow cooker. Stir in heavy
  cream; heat through. If desired, top with crispy tortilla strips,
  sliced jalapeno, cilantro leaves and sprinkle with additional chili
  powder.
  
  Recipe by Colleen Delawder, Herndon, Virginia
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM