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As the seasons shift and the cooler months approach, there's nothing quite like a warm bowl of soup to bring comfort and nourishment. The recipe for Squash & Spice Harmony is a perfect embodiment of this idea, uniting the sweet, creamy texture of butternut squash with the vibrant heat of Hatch chilies. This dish is more than just a meal; it’s a celebration of flavors that intertwine seamlessly, creating a comforting experience that can be enjoyed any time of year.

Crockpot Butternut Squash and Hatch Chili

Warm up your chilly evenings with the comforting and flavorful Squash & Spice Harmony soup. This delicious recipe combines the creamy sweetness of butternut squash with the vibrant heat of Hatch chilies, creating a delightful blend of flavors that's both nourishing and satisfying. Packed with vitamins and antioxidants, this plant-based soup is not only good for your taste buds but also for your health. Easy to make in a crockpot, it’s perfect for busy weeknights or cozy family gatherings. Enjoy a hearty bowl and let the flavors warm your soul!
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Ingredients
  

1 medium butternut squash, peeled and cubed (approximately 4 cups)

2 cups fresh Hatch green chilies, roasted, peeled, and chopped

1 large onion, diced

4 cloves garlic, minced

4 cups vegetable broth (low-sodium recommended)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground coriander

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 can (14 oz) diced tomatoes, with juice

1 cup canned coconut milk

1 tablespoon olive oil

Fresh cilantro leaves, for garnish

Slices of avocado, for serving

Lime wedges, for serving

Instructions
 

Prepare the Butternut Squash: Begin by peeling the butternut squash with a vegetable peeler. Cut the squash in half lengthwise and remove the seeds with a spoon. Chop the squash into bite-sized cubes (about 1-inch pieces) for even cooking.

    Roast the Hatch Chilis: If you're using fresh Hatch chilies, roast them over an open flame or place them under a broiler until their skins are charred and blistered (about 8-10 minutes). Once charred, place the chilis in a sealed plastic bag for about 10 minutes to allow them to steam. This will make peeling them easier. After steaming, peel off the charred skins and chop the chilis coarsely.

      Sauté the Aromatics: In a large skillet over medium heat, add olive oil. Once hot, add the diced onions and sauté until they are translucent and soft, about 5 minutes. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently until fragrant.

        Combine Ingredients in the Crockpot: In your crockpot, combine the cubed butternut squash, the chopped Hatch chilis, the sautéed onions and garlic, ground cumin, smoked paprika, coriander, salt, black pepper, diced tomatoes (including their juice), and vegetable broth. Stir everything together to ensure even distribution of the ingredients.

          Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the butternut squash is tender and easily pierced with a fork.

            Blend for Creaminess: Once the squash is fully cooked, you can choose to leave the soup chunky for a rustic texture or use an immersion blender to carefully blend part of the soup until it's creamy but not fully pureed. After blending, stir in the coconut milk to add a rich, silky quality to the soup.

              Taste and Adjust: Taste the soup and adjust the seasoning as needed, adding extra salt, black pepper, or any other spices to suit your preference.

                Serve: Ladle the warm butternut squash and Hatch chili soup into bowls. Garnish each serving with fresh cilantro leaves, a few slices of avocado, and a squeeze of lime juice for brightness before serving.

                  Prep Time, Total Time, Servings: 20 mins | 6-8 hours | 6 servings

                    - Presentation Tips: Serve the soup in rustic bowls, and for an extra touch, drizzle a little coconut milk on top before garnishing with cilantro for a beautiful contrast.