Butternut Bisque

• 1 large butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2 pounds)
• 1 medium onion, chopped
• 1 large sweet apples, such as Fuji or 1 large golden delicious apple, peeled, cored, and chopped
• 6 cups chicken broth
• salt
• 12 cup heavy cream, plus more for garnish
• 1 pinch of freshly grated nutmeg, plus more for garnish
• sliced apple, for garnish

1. In a large slow cooker, combine the squash, onion, apple, and broth.
2. Add 1 teaspoon salt.
3. Cover and cook on low for 6 hours, or until the vegetables are very soft.
4. Let cool slightly.
5. Transfer the soup to a blender and puree until smooth.
6. Add the cream and nutmeg and blend again.
7. Reheat if necessary.
8. Taste for seasoning and add more salt if needed.
9. Spoon the soup into serving bowls, drizzle each serving with a teaspoon of heavy cream, garnish with the nutmeg and apple slices, and serve hot.

butternut squash, onion, sweet apples, chicken broth, salt, heavy cream, nutmeg, apple

Taken from www.food.com/recipe/butternut-bisque-497947 (may not work)