Slow Cooker Butternut Squash and Apple Bisque
Equipment
- Slow Cooker
- Immersion Blender
- Knife
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 large apples, peeled, cored, and chopped
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
Instructions
- Place the cubed butternut squash, chopped apples, onion, and minced garlic into the slow cooker.
- Pour the vegetable broth over the vegetables and add the cinnamon, nutmeg, salt, and black pepper.
- Stir once to distribute the spices, then cover and cook on low for 6 to 7 hours until the squash is very soft.
- Turn off the heat and use an immersion blender to puree the soup directly in the slow cooker until smooth.
- Stir in the heavy cream until fully combined. Taste and adjust salt if needed before serving.
Notes
For the smoothest texture, blend a little longer than you think is necessary. If the soup thickens too much after chilling, stir in a splash of broth or water when reheating. The heavy cream should be added only after cooking so it stays stable during storage.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Knife
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Knife