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

Equipment

  • Slow Cooker
  • Immersion Blender
  • Knife
  • Cutting Board

Ingredients
  

  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • Fresh sage leaves for garnish

Instructions
 

  • Add the cubed butternut squash, diced onion, and minced garlic to the slow cooker.
  • Pour in the vegetable broth, then stir in the dried sage, 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 bisque warm for 10 more minutes on low.
  • Ladle into bowls and top each serving with a few fresh sage leaves.

Notes

If the bisque thickens too much after blending, add a splash of extra broth to loosen it. For a lighter version, half-and-half works in place of heavy cream, though the texture will be slightly less rich. Leftovers store well in the fridge for three days and reheat gently on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Knife, Cutting Board