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As the chill of autumn settles in, there's nothing quite like a warm bowl of soup to nourish the body and soul. Enter "Squash & Spice Harmony," a delightful and hearty butternut squash and Hatch chili soup that embodies comfort and flavor. This recipe not only satisfies your taste buds but also offers a wealth of nutritional benefits, making it an ideal choice for any health-conscious eater or anyone simply looking for a cozy meal.

Crockpot Butternut Squash and Hatch Chili

Warm your heart and nourish your soul with a delicious bowl of butternut squash and Hatch chili soup. This cozy recipe combines the creamy sweetness of squash with the perfect kick of Hatch green chilies, creating a comforting harmony of flavors. Packed with nutritious ingredients like vitamins A and C, this dish is both satisfying and healthy. Ideal for chilly evenings, enjoy it alone or topped with fresh cilantro and avocado for an extra touch. Embrace the warmth of autumn with every spoonful!
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Ingredients
  

1 medium butternut squash (peeled and cubed)

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

1 large onion (diced)

4 cloves garlic (minced)

4 cups vegetable broth

1 tsp ground cumin

1 tsp smoked paprika

½ tsp coriander

½ tsp salt (adjust to taste)

¼ tsp black pepper

1 can (14 oz) diced tomatoes (with juice)

1 cup canned coconut milk

1 tbsp olive oil

Fresh cilantro (for garnish)

Avocado slices (for serving)

Lime wedges (for serving)

Instructions
 

Prepare the Butternut Squash: Start by peeling the butternut squash. Cut it in half lengthwise and scoop out the seeds. Then, chop the flesh into bite-sized cubes.

    Roast the Hatch Chilis: If using fresh Hatch chilis, roast them over an open flame or under a broiler until the skins are charred. Place them in a sealed plastic bag for about 10 minutes to steam, making peeling easier. Once cooled, peel and chop the chilis.

      Sauté the Aromatics: In a skillet over medium heat, add olive oil and sauté the diced onions until translucent (about 5 minutes). Add minced garlic and sauté for another 1-2 minutes until fragrant.

        Combine Ingredients in Crockpot: In the crockpot, combine the cubed butternut squash, chopped Hatch chilis, sautéed onions and garlic, ground cumin, smoked paprika, coriander, salt, black pepper, diced tomatoes (with juice), and vegetable broth.

          Cook: Stir everything together, then cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.

            Blend for Creaminess: Once cooked, you can either leave it chunky or use an immersion blender to lightly blend the soup, creating a creamy texture without completely pureeing it. Once blended, stir in the coconut milk for a silky finish.

              Taste and Adjust: Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed.

                Serve: Ladle the butternut squash and Hatch chili mixture into bowls. Top with fresh cilantro, avocado slices, and a squeeze of lime juice before serving.

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