6 Cups of cubed peeled butternut squash, about 3/4 inch size pieces
1/2 C chopped onion
2 C chicken broth
2 tsp chopped chipotle peppers in adobo sauce
1 Tbsp brown sugar
2 C half and half
1/2 tsp salt
bacon pieces and chives for garnish
Place all ingredients except half and half into slow cooker. Cover and cook on high for 3-4 hours or until squash is tender.
Pour half of soup into a blender or food processor and blend until desired smoothness.
Pour into bowl.
Repeat with remaining soup.
Return soup to slow cooker and stir in half and half and salt.
Cover and cook on low for 20-30 minutes or until heated th rough.
Garnish with crisp bacon and chives