Squash And Apple Bisque

  1. Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
  2. Cover and cook on low heating 8 to 10 hours (or on a high heat setting for 3 to 5 hours) or until squash is tender.
  3. Place one third to one half of the mixture at a time in a blender or food processor, cover and blend on high speed until smooth. Return mixture to the slow cooker.
  4. Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
  5. Garnish each serving with a dollop of sour cream or unflavoured natural yoghurt (preferably Greek yoghurt), and swirl it into the soup with the tip of a knife.
  6. For crunch and colour, sprinkle with poppy seeds or chopped pecans.
  7. If serving chilled: garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalised ginger.
  8. Chef's Notes: I made this with butternut pumpkin rather than squash, simply because that's what was available. To simplify the preparation stage, I wrapped the two halves of the butternut pumpkin I'd bought in foil and steamed them in a low oven for about an hour. The pumpkin was then easy to scoop out, and I chopped it roughly with a large spoon after I'd put it in the crockpot. I used three onions, roughly chopped, and two leeks, and instead of apple sauce, I used 4 Granny Smith apples, peeled, cored and roughly chopped. I also did the blending with an immersion blender. I simply removed half of the soup into a bowl, and blended each half, then returned what I'd removed to the crockpot. It smelt delicious while it was cooking, and tasted great.

butternut squash, onion, garlic, chicken broth, applesauce, ground ginger, cinnamon, salt, sour cream

Taken from www.food.com/recipe/squash-and-apple-bisque-133068 (may not work)

Another recipe

Switch theme