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Butternut Squash and Apple Bisque
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender
  • Knife

Ingredients
  

  • 4 cups butternut squash, peeled and cubed
  • 2 medium apples, peeled, cored, and chopped
  • 1 small onion, diced
  • 3 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream

Instructions
 

  • Place the butternut squash, apples, onion, vegetable broth, cinnamon, nutmeg, salt, and pepper into the slow cooker. Stir once to combine.
  • Cover and cook on low for 6 to 8 hours until the squash is very soft.
  • Use an immersion blender to puree the soup directly in the slow cooker until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender.
  • Stir in the heavy cream. Cover and cook on low for 15 more minutes to warm through.

Notes

Choose firm, sweet apples like Honeycrisp so the finished soup stays balanced. If the bisque thickens too much after blending, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and reheat gently on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Knife