Pumpkin Butternut Squash Chicken Soup

I made this soup on day ten and it was so good that I wanted to share it! I used a couple recipes as inspiration, and then just improvised away. It was goooood. I think I'll make it again soon.

 

Pumpkin Butternut Squash Chicken Soup

Ingredients:
One whole peeled, cubed butternut squash (I blanch my squash in boiling water for about 3-5 minutes, then let it cool, then peel it. So much easier!!
One can of pumpkin
4 cups chicken broth
2 cups of shredded chicken
Chipotle powder, or can of chipotle peppers
Roasted red peppers (the kind in a jar)
Garlic salt
Rosemary

1. Take your squash and put it in the crock pot with at least 3 cups of broth on high until mostly cooked.
2. Add pumpkin and chopped red peppers and spices (to taste). I used the leftover juice from a can of chipotle peppers. Just a little bit- maybe 2 tablespoons of ONLY the juice/sauce. That was plenty of spice for me.
3. Use an immersion blender to smooth it all out. OR- scoop it all into a blender and puree until smooth.
4. Back in the crock pot, add the chicken and the rest of the broth (if you prefer it a bit thinner).
5. Heat in crock pot high for 20-30 minutes, until it's all warmed and yummy.


Sorry I don't have any creative, artsy pictures to go with it. 

I have this one:

It's almost gone there, so much be good, right?