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

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 5 fresh sage leaves, chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream

Instructions
 

  • Add the cubed butternut squash, chopped onion, minced garlic, and chopped sage to the slow cooker.
  • Pour in the vegetable broth and stir in the salt and black pepper.
  • Cover and cook on low for 6 hours or until the squash is very soft.
  • Use an immersion blender to puree the soup directly in the slow cooker until smooth.
  • Stir in the heavy cream and let the soup warm for 10 more minutes on low before serving.

Notes

For a lighter version, swap the heavy cream for coconut milk. If the bisque seems too thick after blending, add a splash more broth to reach your preferred consistency. Leftovers keep well in the fridge for three days and reheat gently on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender