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Butternut Squash Apple Bisque
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Blender

Ingredients
  

  • 4 cups cubed butternut squash
  • 2 medium apples, peeled 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
 

  • Add the butternut squash, apples, onion, vegetable broth, cinnamon, nutmeg, salt, and black pepper to the slow cooker.
  • Stir once to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours until the squash is very soft.
  • Turn off the slow cooker and let the mixture cool for 10 minutes.
  • Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
  • Stir in the heavy cream until fully combined.

Notes

If the soup tastes too sweet from the apples, add an extra pinch of salt before serving. For a lighter version, swap the heavy cream for coconut milk. Leftovers thicken in the fridge, so stir in a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Blender